1 lb. boneless chicken breast, in 1/4 inch cubes
1/4 c. cornstarch

MARINADE:

3 tbsp. rice wine
2 tbsp. soy sauce
2 quarter-sized slices ginger root, crushed

SAUCE:

4 tbsp. rice wine
4 tbsp. soy sauce
2 tbsp. sugar
4 tbsp. sesame oil

Also will need:

Vegetable oil for deep frying
Shredded lettuce
1/2 c. scallions, finely minced

Mix marinade in a bowl and add chicken pieces. Marinate for 30 minutes. Meanwhile, mix sauce ingredients in a bowl and make a bed of shredded lettuce on the serving platter. Heat vegetable oil to 370 degrees (high heat). Add cornstarch to chicken mixture; mix well. In small batches, fry chicken pieces. Drain each batch on paper towels, dip in sauce for 30 seconds, drain again, then arrange on prepared platter. Top with minced scallions.