Gingery Chicken Bites with Cranberry Orange Dipping Sauce

2 whole boneless, skinless chicken breasts, cut in 1-inch cubes
1/4 cup cornstarch
1/2 teaspoon baking powder
2 tablespoons dry white wine
1 tablespoon finely minced fresh gingerroot
1/2 teaspoon salt, divided
1 cup flour
3/4 cup cold water
Cranberry Orange Dipping Sauce: recipe follows
vegetable oil for deep frying

In medium bowl, mix together wine, gingerroot and 1/4 teaspoon of the salt. Add chicken and toss to coat. Cover and marinate in refrigerator 2 hours or overnight.

In large bowl, mix together flour, cornstarch, baking powder, remaining 1/4 teaspoon salt and cold water. Stir marinated chicken into batter.

Place 2 inches of oil in deep pan or wok and heat to 365F.

Add chicken, a few pieces at a time, and cook until crisp and brown, about 3 minutes.

Drain chicken and arrange on large platter with bowl of dipping sauce in center.

Cranberry Orange Dipping Sauce (can be made ahead and refrigerated):
Place 2 cups fresh cranberries, rinsed, drained and stems removed, in medium saucepan. Add 1 cup orange juice and 1 cup sugar and bring to a boil. Cook about 5 minutes and puree in food processor until smooth. Add 1 tablespoon white vinegar, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground allspice and 1/16 teaspoon salt. Serve at room temperature.

Makes 6 servings
Source: National Chicken Council