Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Chicken meat cubed |
| 1 tablespoon | White wine or sherry |
| \N \N | Salt and white pepper |
| 1½ tablespoon | Chicken stock |
| 1 tablespoon | Flour |
| ½ teaspoon | Cornstarch |
| 2 tablespoons | Cornstarch |
| 2 \N | Tsps. chili paste |
| 1 \N | Egg |
| 1½ tablespoon | Honey |
| ½ teaspoon | Baking powder |
| 2 tablespoons | Cooked carrot slices |
| 2 cups | Cooking oil |
| ½ teaspoon | Minced ginger |
| 1 tablespoon | Cooked peas |
| 1 \N | Green onion for garnish |
Place chicken in a bowl and sprinkle with salt and pepper. Mix one teaspoon of flour with one of cornstarch, 1 tbsp. of water and approximately 1-½ tbsps. of beaten egg. Pour this mixture over the chicken and set aside for thirty minutes. Then drain the mixture.
Next, in a plastic bag, mix together remaining flour, cornstarch and the baking powder. Add chicken pieces to the bag and shake to coat.
In your wok, heat oil to 350 degrees. Add the chicken, 6-8 pieces at a time and fry until each turns white. Place on paper towels to drain fat. Reheat oil slightly hotter when all is done (365 degrees) and refry all pieces until they turn brown, about 1 minute. To prepare sauce, in a large saucepan heat some oil and saut‚ ginger 1 min. Add wine, chicken stock and chili paste, and heat to boiling. Gradually stir in a paste of ½ tsp. cornstarch and 1 tbsp. of water. Then, stir in honey. Add chicken and cooked vegetables last. Sprinkle with green onions before serving.