3/4 lb Boneless chicken pieces
2 c  Oil
2/3 c  All-purpose flour

-MARINADE –
1 ts Chili bean sauce
-=OR=- Chili powder
2 ts Rice wine or dry sherry
1 ts Light soy sauce
1 ts Dark soy sauce
2 ts Finely chopped ginger root
1 tb Finely chopped scallions
1 ts Granulated sugar

CUT THE CHICKEN into strips 2-inches-by-1/2-inch and put in a large bowl.
Blend the marinade ingredients together and pour the mixture over the
chicken. Mix well for even distribution. Allow the chicken to marinate for
30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or
large wok until it is quite hot. Lightly sprinkle the chicken strips with
the flour and deep-fry them for 8 minutes. Remove them and drain on paper
towels. Serve at once.