1 (1 lb.) chicken breast, boned, skinned, cut into 1/2" cubes
1 egg white
1 tbsp. light soy sauce
1 tsp. sherry
1 tbsp. cornstarch
4 c. oil for deep frying
1 tbsp. ginger, chopped fine
1 scallion, chopped fine
2 cloves garlic, chopped fine
1 tbsp. chili paste with garlic

SAUCE:

1 tsp. sherry
1 tbsp. dark soy sauce
2 tsp. sugar
1 tsp. sesame seed oil
1 tsp. red wine vinegar
1 tsp. cornstarch
Pepper to taste

1. Combine chicken with egg white, soy sauce, sherry and cornstarch. Mix well with hand; set aside.

2. Blend sauce ingredients in small bowl; set aside.

3. Heat oil to 350 degrees in wok. Deep fry chicken about 45 seconds. Remove by draining through strainer.

4. Reheat 1 tablespoon of oil in wok. Add ginger, scallion, garlic, and chili paste with garlic. Stir fry until aroma comes, about 30 seconds. Pour in chicken. stir fry on brisk heat 1 minute. Pour in sauce mixture. Stir fry over high heat 10 more seconds. May be prepared in advance through Step 2 or frozen after Step 4. Serves 4 to 6. Ingredients available at Fogarelli's.