2 whole boneless, skinless chicken breasts, cut in 1-inch cubes
1/4 cup cornstarch
1/2 teaspoon baking powder
2 tablespoons dry white wine
1 tablespoon finely minced fresh gingerroot
1/2 teaspoon salt, divided
1 cup flour
3/4 cup cold water
Cranberry Orange Dipping Sauce: recipe follows
vegetable oil for deep frying
1. In medium bowl, mix together wine, gingerroot and 1/4 teaspoon of the salt. Add chicken and toss to coat. Cover and marinate in refrigerator 2 hours or overnight.
2. In large bowl, mix together flour, cornstarch, baking powder, remaining 1/4 teaspoon salt and cold water. Stir marinated chicken into batter.
3. Place 2 inches of oil in deep pan or wok and heat to 365°F. Add chicken, a few pieces at a time, and cook until crisp and brown, about 3 minutes. Drain chicken and arrange on large platter with bowl of dipping sauce in center.
Yield: makes 6 servings.
Cranberry Orange Dipping Sauce (can be made ahead and refrigerated):
1. Place 2 cups fresh cranberries, rinsed, drained and stems removed, in medium saucepan.
2. Add 1 cup orange juice and 1 cup sugar and bring to a boil. Cook about 5 minutes and puree in food processor until smooth.
3. Add 1 tablespoon white vinegar, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground allspice and 1/16 teaspoon salt.
4. Serve at room temperature.
Courtesy of National Chicken Council.