Instructions: 1. Skin and bone chicken; cut in 1-inch cubes.

2. Mince ginger root; then combine with soy sauce, sherry and sugar. Add to chicken and toss gently. Let stand 1 hour, turning occasionally.

3. Drain chicken, reserving marinade; then blot dry with paper toweling.

Meanwhile heat oil. Add chicken, several cubes at a time, and deep-fry until light golden. Drain on paper toweling; keep warm.

4. Transfer still-hot chicken cubes to reserved marinade. Let stand 15 minutes, turning occasionally. Drain, discarding marinade.

5. Reheat oil. Dredge chicken cubes lightly with cornstarch; then deep-fry again until crisp and golden. Drain and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.