|8 ounces||Chicken, cubed|
|White Pepper, freshly ground|
|2 eaches||Tb Cornstarch|
|½ teaspoon||Baking Powder|
|½ teaspoon||Gingerroot, minced|
|1 each||Tb Flour|
|1 each||Egg, small|
|2 cups||Cooking Oil|
|1½ each||Tb Chicken Bouillon|
|1 teaspoon||Chinese Chile Sauce|
|2 eaches||Tb Carrot Slices, cooked|
|1 each||Green Onion, snipped|
|1 each||Tb White Wine|
|½ teaspoon||Cornstarch for thickening|
|1½ each||Tb Honey|
|1 each||Tb Peas, cooked|
Cut chicken into bite-sized cubes, place in medium bowl and sprinkle with salt and pepper. Mix 1 teaspoon of flour and 1 teaspoon cornstarch with 1½ tbs of the beaten egg and 1 tbs of water. Pour the mixture over chicken cubes and set aside for 30 minutes. Drain.
In a plastic bag, mix together the remaining flour and cornstarch.
Add baking powder. Add drained (but moist) chicken pieces to the flour mixture and shake to coat. Meanwhile in a wok, heat cooking oil to 350 degrees. Add coated chicken pieces, about 6 at a time. Fry for about 1 minute or until the chicken turns white. Place fried chicken on paper towels to drain fate. Heat oil to 365 degrees. Refry chicken until it turns golden-colored (about 1 minutes). Prepare sauce. In another wok or medium-size pan, heat 1 teaspoon of oil. Stir in ginger. When softened (about 30 seconds) add wine, bouillon and chili paste. Heat to boiling. Gradually stir in a paste made from ½ teaspoon cornstarch and 1 tbs water. Continue cooking until sauce becomes shiny (about 30 seconds). Stir in honey. Add carrots, peas and deep-fried chicken to the sauce. Stir while reheating. Serve with steamed rices. Sprinkle with the snipped green onions. Serves 2.
Submitted By EARL SHELSBY On 01-05-95
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