Honey chicken

Yield: 4 servings

Measure Ingredient
4 tablespoons Cornstarch
¼ cup Flour
1 teaspoon Baking powder
½ cup Water
½ teaspoon Salt
1 Egg
1½ tablespoon Peanut oil
2 teaspoons Chopped ginger
3 tablespoons Finely sliced garlic
1 teaspoon Salt
3 tablespoons Sugar
1 Egg white
2 tablespoons Salt
1½ pounds Boneless chicken breasts cut in thin strips
2 cups Peanut oil, for deep-frying
1 teaspoon White rice vinegar
½ cup Water
1 teaspoon Cornstarch, mixed with
1 teaspoon Water

BATTER

SAUCE

MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes. Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels.

TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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