Ginger Chicken

Chicken is pre-flavored to give it more body. It is then dusted with starch and deep-fried until reddish-brown. Deep-fried foods are high calorie, but satisfying. Therefore, even dieters should occasionally eat some. Just choose low-calorie side dishes.
This is one of our favorite ways to prepare chicken.

Ingredients:
14 ounces (400g) chicken, boned (we usually skin the chicken, but it is good with it on)
Marinade for chicken:
2 tablespoons soy sauce
1 tablespoon sake (rice wine) or dry white wine
1 teaspoon ginger juice (peel and grate fresh ginger, then squeeze)
Cornstarch or potato starch for coating meat
About 3 cups oil for deep-frying
4 green peppers as complement (optional)

Preparation:
1. Cut chicken into 1 1/2 inch (4 cm) squares.
2. Marinate chicken for 30 minutes, turning over occasionally.
3. Cut green peppers in half, and remove seeds and ribs.
4. Toss chicken lightly in cornstarch, and shake off excess.

Cooking and Serving
1. Heat oil to 320F (160C) in a Chinese wok over high heat. Fry green peppers for only 30 seconds and drain.
2. Slide chicken into oil, 4 to 5 pieces per batch, and fry 3 to 4 minutes, or until golden brown, turning over occasionally.
3. Serve chicken hot with green peppers.