This was one of four dishes from The Essential Wok Cookbook
I served this day. I started with a big batch of leftover PINEAPPLE FRIED RICE
to which I added 3 more dishes, including this Chinese restauraant staple. I was interested to see how this would turn out where the chicken was stir-fried vs, deep fried. It turns out it was different, crispy but not as crispy on the outside as the deep fried version. It was every bit as tasty as any version I have had at a restaurant. The interesting thing was this was a huge hit with my dad, who is generally not a chicken person. But his objection to chicken is that it can be dry without much flavor. This recipe was anything but that. The chicken was moist and flavorful. Definitely a keeper.