Source: Chef James Chien, Chateau Chang, Victorville, California

6 chicken wings, defrosted
1/2 fresh jalapeno, finely chopped
10 sprigs finely chopped cilantro
1 tablespoon finely chopped and peeled ginger root
5-6 cloves finely chopped garlic
1/4 cup granulated sugar
1/4 cup vinegar
1/2 tablespoon soy sauce
White pepper to taste

Season wings with a little salt and pepper and deep fry until golden brown.

In a large wok, saute remaining ingredients for a few minutes. Add chicken wings and toss to coat. Serve hot.