1 1/4 lb. boned chicken breast

MIXTURE A:

1 tsp. sake or sherry
1/2 tsp. powdered ginger
1 tbsp. soy sauce
3/4 tsp. salt

MIXTURE B:

3 1/2 tbsp. cornstarch
1 tbsp. flour
1 1/2 tsp. soy sauce
Parsley flakes

Cut chicken in bite-size pieces, soak in Mixture A for 20 minutes. Combine ingredients of Mixture B in a bowl. Beat egg white and add to this. Dip pieces of chicken in Mixture B and deep fry about 5 minutes until light brown. Serve with hot Chinese mustard or lemon juice or soy sauce.