Heat the oil in a wok until hot. Stir fry the chicken in 2 batches until golden and cooked. Because the oil is hot, this should only take 3 or 4 minutes. The trick is not to overcook the chicken pieces and to avoid them drying out. When cooked, carefully remove the chicken and drain on absorbent paper. Repeat this step with the second batch of chicken. There is no need to keep the chicken warm because it will be returned to the wok. Dispose of the oil retaining 1tbs to stir fry.