Made exactly as written but doubled the sauce recipe since I had close to almost 3 pounds of chicken. I was able to get a knob of fresh ginger at my local supermarket for 10 cents and used all I bought. Tastes exactly like the local Chinese would make. I wouldnt change a thing. My wok had hard time handling all the chicken, so maybe next time I would do it in batches to make it crispier. The batter was very very thick, too thick to dump 3 pounds of chicken in, so I added a little water to make it a little thinner like waffle batter. Made it over white rice with fresh string beans. Had plenty left over for a second meal and tastes even better the next day. Excellent recipe, this will go into the regular rotation. Thanks.
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Made exactly as written but doubled the sauce recipe since I had close to almost 3 pounds of...