Honey Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: Honey Chicken
Categories: Chinese, Chicken
Yield: 4 servings

--------------------------BATTER--------------------------
4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Boneless chicken breasts
- cut in thin strips
2 c Peanut oil, for deep-frying

---------------------------SAUCE---------------------------
1 1/2 tb Peanut oil
2 ts Chopped ginger
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch, mixed with
1 ts Water

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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