2 chicken breast, skinless, boneless, cut into large pieces
Frying oil, as needed

Marinade and Frying Mixture:
4 green onions, thinly sliced
2 tbsp. light Soya sauce
1 tbsp. Hoisin sauce
1 tbsp. chili sauce
1 tbsp. sherry or dry whit vermouth
1/3 cup corn flour
1 egg white

Serves 4

Recipe from Sean's Family Recipes

Combine all the ingredients for the marinade and mix well.  Place the chicken in the marinade.  Mix well, cover and set aside in the refrigerator, preferably over night.

Heat the oil in a wok or in a fryer.  Drain the chicken and fry until the pieces are tender and golden brown.

Place the chicken on a paper towel to remove any excess grease.

Note:
Hoisin sauce can be found at most specialty food shops.