Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        chicken legs -- bite sized
   1      tablespoon    fresh ginger -- minced
   2                    scallions -- cut 2 inch lengths
   1      tablespoon    garlic -- minced
   2      tablespoons   dried chile peppers - whole
   2      tablespoons   sugar
   2      tablespoons   soy sauce
   1 1/2  teaspoons     rice vinegar
   2      tablespoons   cornstarch
     1/4  cup           chicken stock
   1      teaspoon      sesame oil
   2      cups          soy oil for cooking
                        ***marinade***
   1                    egg white
   1      tablespoon    cornstarch
   1      tablespoon    soy sauce

Preparation:

1. Cut chicken into pieces no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 T cornstarch to chicken stock, store in refrigerator. 2. In a deep pot, heat oil to 350F. In a basket, or slotted spoon, lower several pieces of chicken into the oil. Fry until chicken becomes crisp (1 to 2 minutes) and test meat to ensure doneness. Continue doing several pieces at a time until all are cooked. 3. In a wok, on high heat, reheat 2 T reserved oil. Add prepared ginger, scallions, garlic, and chilies. Stir to prevent burning. Add the cooked chicken pieces, still stirring quickly. 4. Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick. Remove from heat, stir in sesame oil, and place on serving dish. Serve with steamed rice.