-----------------------------------BATTER-----------------------------------
      4 tb Cornstarch

    1/4 c  Flour

      1 ts Baking powder

    1/2 c  Water

    1/2 ts Salt

      1    Egg

      1    Egg white

      2 tb Salt

  1 1/2 lb Boneless chicken breasts

           - cut in thin strips
      2 c  Peanut oil, for deep-frying

-----------------------------------SAUCE-----------------------------------
  1 1/2 tb Peanut oil

      2 ts Chopped ginger

      3 tb Finely sliced garlic

      1 ts Salt

      3 tb Sugar

      1 ts White rice vinegar

    1/2 c  Water

      1 ts Cornstarch; mixed with

      1 ts Water

  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.
  TO MAKE 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 serve immediately.