1 teaspoon chili bean sauce
2 teaspoons rice wine
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons minced fresh ginger root
1 tablespoon chopped green onion
1 teaspoon white sugar
3/4 pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips
2 cups vegetable oil for frying
2/3 cup all-purpose flour
Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.