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 365 degrees F. Add chicken, a few pieces at a time, and cook until crisp and brown, about 3 minutes. Drain chicken an arrange on large platter with bowl of dipping sauce in center.

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

Recipe Courtesy of The National Chicken Council and the U.S. Poultry & Egg Association.