1 fresh lime
2 tablespoons water
2 tablespoons cornstarch
1/4 cup balsamic vinegar
1 red chile pepper, stem and seeds removed and diced
2 large cloves garlic, lightly crushed with the side of a knife blade and quartered
1 teaspoon peeled fresh ginger root, diced small
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup sugar
1 cup extra-virgin olive oil
1 liter canola oil, or enough as needed to deep fry
1 cup rice flour or all-purpose flour (or enough as needed for dredging)
Salt and freshly round black pepper
1 pound boneless chicken breasts cut into "chicken-finger"-sized strips
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