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
1 tb Finely chopped scallions
1 ts Granulated sugar

CUT THE CHICKEN INTO STRIPS 2-inches-by-1/2-inch long and put them in a
large bowl. Blend the marinade ingredients together and pour the mixture
over the chicken. Mix well to ensure an 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.