Hong Kong Chicken
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Chicken||3 Cup (48 tbs), cut into 1 inch pieces|
|Vegetable oil||1⁄3 Cup (5.33 tbs), divided|
Combine soy sauce, sherry, salt, cornstarch, garlic powder, sugar, ginger, and pepper in a large bowl; reserve 2 tablespoons mixture for later use.
Add chicken and toss gently to coat pieces well.
Heat 2 tablespoons vegetable oil in a skill