Bon bon chicken
2 servings
Ingredients
| 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 |
Directions
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