***Batter*** 4 tablespoons cornstarch 1/4 cup flour 1 teaspoon baking powder 1/2 cup water 1/2 teaspoon salt 1 egg 1 egg white ***Chicken*** 1 1/2 pound boneless chicken breasts, cut in thin strips 2 cups peanut oil, for deep-frying ***Sauce*** 1 1/2 tablespoon peanut oil 2 teaspoons chopped fresh ginger 3 tablespoons finely sliced garlic 1 teaspoon salt 3 tablespoons sugar 1 teaspoon Chinese white rice vinegar 1/2 cup water 1 teaspoon cornstarch, MIXED WITH 1 teaspoon water toasted sesame seeds (optional garnish)
Mix the batter ingredients together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes.
Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels.
SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm.
Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediately.