Gou Bao Gilow (wok-fried chicken)

Mix the flour and water to make a batter. Heat the oil to 160°C. Dip the chicken in the batter to coat well and immediately deep-fry in the hot oil until just cooked through. Lift the chicken out of the oil with a slotted spoon and drain for a few minutes, then deep-fry it again until the colour changes to light golden. Remove from the oil and drain on paper towel.

Heat a wok or deep saucepan to a high heat and add the vinegar and ginger. Stir until it boils then add the sugar and stir well until the sauce is thick. Serve the chicken with the sauce.