4-6 boneless chicken breasts, partially thawed
1 egg
1 c. flour
2 tbsp. cornstarch
Pepper to taste

SAUCE:

1-2 tbsp. soy sauce
1/2 c. sugar
2 tbsp. cooking sherry (or white wine)
1 clove garlic, minced
3/4" ginger root, grated

Cut chicken into 1" to 1 1/2" pieces (about 4 to the breast); set aside. In bowl beat egg. In another bowl mix flour, cornstarch and pepper. Dip chicken pieces, 1 at a time, first in beaten egg, then in flour mixture. Deep fry until just brown; drain on paper towels. Set aside to prepare sauce.

Mix soy sauce, sugar and sherry. Add minced garlic and grated ginger root. Mixture will be syrupy. Set aside.

Place foil inside baking dish. Dip chicken in syrup, then place in dish, separating pieces. Bake at 250 degrees for 30 minutes, turning once and spoon sauce over chicken.