Bring 4 cups of water to a boil in a large saucepan.
Add tea bags, cover and steep 10 minutes; discard tea bags.
Cool about 45 minutes and add ice cubes.
Place liquid in large ziploc bag and add chicken; refrigerate 24 hours.
Before cooking, drain chicken well and discard marinade.
Add a few pieces of chicken at a time and coat well.
In your large frying pan, pour vegetable oil to a depth of 1 1/2 inches.
Heat oil over medium high heat to 325 degrees. Fry in batches 15-22 minutes turning occasionally. Watch heat and adjust if necessary so as not to burn.
Drain on wire rack and move to serving platter.