Instructions: 1. Cut chicken into pieces no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 T cornstarch to chicken stock, store in refridgerater.

2. In a deep pot, heat oil to 350 F. In a basket, or slotted spoon, lower several pieces of chicken into the oil. Fry until chicken becomes crisp

(1 to 2 minutes) and test meat to ensure doneness. Continue doing several pieces at a time until all are cooked.

3. In a wok, on high heat, reheat 2 T reserved oil. Add prepared ginger, scallions, garlic, and chilies. Stir to prevent burning. Add the cooked chicken pieces, still stirring quickly.

4. Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick. Remove from heat, stir in sesame oil, and place on serving dish.

Serve with steamed rice.

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