Fried Chicken With Crab Sauce

Skin, halve lengthwise, and bone chicken breasts. Thoroughly rub the chicken breasts with a mixture of sugar, cornstarch or flour, the salt, five-spice powder, and dry mustard. Cover chicken and let stand at room temperature for 30 to 40 minutes. Cut chicken into 1 1/2-inch pieces.

Meanwhile, prepare the crab sauce. In a small saucepan cook mushrooms, sliced green onions, and ginger root in the hot oil till onions are tender. Stir in chicken broth, salt, and pepper.

Bring to boiling, stirring occasionally. Stir in crab meat. Slowly stir cold water into cornstarch. Stir into crab mixture. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Keep warm while frying chicken.

Fry chicken pieces, half at a time, in deep hot oil (365 degrees F) about 2 minutes or till golden brown. Using a slotted spoon or wire strainer, remove and drain on paper toweling.

To serve, arrange chicken pieces on a serving platter and pour the crab sauce over. Garnish with green onion fans, if desired.