Deep-Fried Marinated Chicken

• 1 piece fresh ginger root, 4/5 inch, grated finely
• 1 lb. chicken thigh fillets, cut in 4/5 inch cubes
• 2 tsps. curry powder
• 1/2 tsp. five-spice powder
• 1/2 tsp. ground cumin
• 2 cloves garlic, crushed
• 1/2 tsp. sambal oelek
• 1 tsp. sugar
• 1 tsp. lime rind, grated
• 1/4 cup lime juice
• 1/4 cup cornflour
• 2 Tbsps. plus 2 tsps. oil, for deep-frying

Press grated ginger between 2 spoons over a large bowl to extract juice. Discard pulp. Stir in next 9 ingredients. Cover and refrigerate several hours or overnight. Just before serving, drain chicken, toss in cornflour, shaking away excess cornflour. Heat oil in a heavy nonstick pan over medium high heat. Deep-fry chicken 5-10 minutes, or until browned and tender. Makes about 30.