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1
Lightly coat the chicken strips in the cornstarch, shaking to remove any excess; set aside.
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2
In a large pot or wok, preheat the oil to 360 degrees F.
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3
In a bowl, beat the egg with the cold water; add the flour and 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat).
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4
Dip the chicken into the batter, shaking to remove any excess.
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5
In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes.
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6
Remove and drain on paper towels.
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7
Plum Sauce:.
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8
In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil.
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9
Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes.
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10
Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.
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11
Gingered Stir-Fried Vegetables:.
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12
In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
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13
In a large skillet or wok, heat the vegetable oil over high heat.
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14
Add the ginger and cook, stirring, until aromatic, about 30 seconds.
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15
Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes.
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16
Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes.
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17
Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
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18
Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.
