9 boneless chicken breasts
Cornstarch
Oil for frying
1/2 c. slivered almonds, toasted
3 green onions, chopped
1 1/2 tsp. cornstarch

SAUCE:

1 c. soy sauce
1 c. sugar
1 c. Mirin (sweet rice wine)
1 clove garlic, crushed
1 piece ginger, minced

Marinate chicken in sauce overnight. Dip chicken in cornstarch, fry. Add about 1 1/2 teaspoons cornstarch to remaining sauce and cook until thickened; cool. Slice chicken diagonally and garnish with slivered toasted almonds and green onions. Pour over remaining sauce.