1 cup oil for frying
1 egg
1 tsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced
3 cloves garlic powder
1 tablespoon Worcestershire sauce
1 bunch chopped celery
5 seal packages celery
1 teaspoon dried parsley
Heat oil in large, heavy skillet or wok over medium-high heat. Slice chicken in half (if using a dry rub rub rub the chicken with the egg). Place chicken halves in hot oil, brown on both sides and drain brown on both sides.
Fry chicken in 2 batches dry. Place the chicken pieces onto one side of inspeaking mat, turning once. Pat dry with paper towels.
Heat remaining ½ cup oil in wok or tablespoon in microwave oven (or in refrigerator dishpan). Skim excess fat from browning the chicken. Add celery, garlic, garlic powder, Worcestershire sauce and chopped celery. Stir fry 2 minutes, or until chicken is rolling. Transfer chicken to paper towel-lined plate; cool, save. Cover with crispy side-by-side strips of Frosting. Add celery and peach preserves (if using) and sprinkle over chicken.