|4.0||35.0||tablespoon||Flour, All Purpose|
|2.0||908.0||pound||Chicken Thighs||boneless, 2 inch cubes|
|2.0||28.5||tablespoon||Soy Sauce, Dark|
Beat the egg whites, but they don't have to come to soft peaks. Add the cornstarch, flour and salt, mixing. Mix the oil with the water, and add both to the cornstarch mixture. Mix well, and then add the chicken. Let sit 10 minutes.
Deep fry the chicken, a few pieces at a time. This can be done in a deep fryer set at 350F or in a frying pan with about 2 of oil at 350F. Fry it for about 2 - 3 minutes depending on the size of the chicken pieces. You want to keep the chicken moist.
Allow chicken to drain. It will be heated again, so there's no need to keep it hot.
Mix the ingredients for the first sauce, making sure to dissolve the sugar. Reserve.
Mix the ingredients for the second sauce and reserve.
When ready to serve, add oil to hot wok (about 375F) and when hot add the chicken. Cook the 2nd time for about 2 minutes turning frequently. Remove chicken to drain again. Reserve about 3 teaspoons of oil.
Add garlic and ginger to the oil and cook for several seconds, then add the scallions. Cook for about a minute.
Add the first sauce and mix well.
Make sure the 2nd sauce is well mixed. Slowly pour in the 2nd sauce stirring well until sauce has thickened and turned translucent. Mix chicken into sauce, turn to coat, and serve.