>They've already BEEN fried, at the factory; baking just heats them up
>again.
>
>What might make sense instead is to take a fresh potato or two, peel
>and cut into chunks of comparable size to the chicken, apply breading
>to both, then stir-fry together with garlic and ginger. I think
>they'd take about the same amount of time to cook.

I wouldn't bother breading the potato, it doesn't exactly need more starch ("I know, let's bread the bread before deepfrying!". Also, they'd probably take a bit longer than chicken to cook the whole way through, so you'd want to start with them.

>In terms of what it should taste like, tempura batter seems like the
>Right Thing, but I think that's for deep frying and wouldn't
>stay stuck to the ingredients if you tried to stir-fry it.

Panko breading on the chicken, leave the potato breading off (you're basically making Chips.)

--
-Pasha
"Don't change the subject"
"Too slow, already did."