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1
Remove the skin from the chicken.
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2
Cut the chicken into 8 equal pieces.
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3
Rub the salt and white pepper over the chicken pieces.
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4
In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
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5
Set aside half of the marinade to use later.
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6
Place the chicken pieces in a large resealable bag.
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7
Pour in the unreserved marinade.
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8
Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
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9
Heat oil for deep-frying to between 360-375u00b0F.
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10
While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken.
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11
Make sure the chicken pieces are quite dry.
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12
Dredge each of the chicken pieces in the flour.
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13
Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy.
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14
Remove from the wok with a slotted spoon. Drain on paper towels.
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15
Remove all but 2 tablespoons oil from the wok.
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16
Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds).
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17
Add the reserved marinade.
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18
Bring to a boil.
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19
Add the deep-fried chicken.
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20
Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through.
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21
Serve immediately.
