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1
Cut the chicken in half lengthwise and pound to flatten the thick part so the chicken is of consistent thickness.
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2
Place the chicken in a shallow dish.
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3
In a small bowl, mix together the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the pepper, and the ginger.
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4
Pour the egg mixture over the chicken, turning the chicken to coat all sides.
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5
Cover and refrigerate 30 minutes.
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6
Remove the chicken from the marinade; reserve the marinade.
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7
In a small bowl, mix together 4 teaspoons cornstarch and 4 teaspoons water.
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8
Set aside.
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9
To prepare the sauce, in a small saucepan over high heat, add 1 tablespoon oil and the garlic.
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10
Cook the garlic until fragrant, 10 to 15 seconds (do not brown).
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11
Add the chicken broth, coconut milk, lime juice, sugar, and vinegar and bring to a boil.
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12
Stir in the cornstarch mixture.
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13
Cook and stir until thickened, about 10 seconds.
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14
Heat all but 2 tablespoons of the vegetable oil, 1 to 1 1/2 inches deep, in a wok to 350F.
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15
(If using a skillet, be sure to use a pan 4 inches deep to prevent splattering.)
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16
Mix the reserved marinade, the flour, 1/4 cup water, the remaining 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda, and the remaining 1/4 teaspoon salt.
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17
One at a time, dip the chicken pieces into the batter to coat all sides.
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18
Fry the chicken pieces for about 3 minutes, or until light brown, turning 2 to 3 times.
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19
Drain on paper towels.
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20
Increase the oil temperature to 375F.
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21
Fry the chicken pieces again until golden brown, turning once, about 2 minutes.
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22
Drain on paper towels.
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23
Using a very sharp knife, cut each piece crosswise into 3/4-inch pieces.
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24
Place in a single layer on a heated platter.
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25
Reheat the sauce over high heat and pour over the chicken.
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26
Garnish the edge of the platter with the cherries, if using, and thin slices of lime.
