Bon bon chicken

2 servings

Quantity Ingredient
8 ounces Chicken, cubed
White Pepper, freshly ground
2 eaches Tb Cornstarch
½ teaspoon Baking Powder
½ teaspoon Gingerroot, minced
Salt
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

INGREDIENTS

DIRECTIONS

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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