– 10 oz. boneless skinless chicken meat, (thigh or breast, cut into bite-sized pieces) – ▢1/2 tablespoon Shaoxing wine – ▢1 pinch salt – ▢1/3 cup corn starch – ▢oil for deep frying – ▢1 1/2 tablespoons oil – ▢3 slices peeled ginger (finely minced) – ▢1 clove garlic ((finely minced)) – ▢4-5 dried red chilies (rinsed and seeded) – ▢2 stalks scallion (white-part only, cut into 1-inch lengths) Sauce: – ▢2 1/2 - 3 tablespoons Chinese rice vinegar – ▢2 1/2 tablespoons soy sauce – ▢1/2 tablespoon dark soy sauce – ▢1 teaspoon Hoisin sauce – ▢1/4 cup water – ▢2 1/2 tablespoons sugar – ▢1/2 tablespoon Shaoxing Wine – ▢1 tablespoon corn starch