Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Chicken meat cubed 1 Egg
1 tb White wine or sherry 1 1/2 tb Honey
Salt and white pepper 1/2 ts Baking powder
1 1/2 tb Chicken stock 2 tb Cooked carrot slices
1 tb Flour 2 c Cooking oil
1/2 ts Cornstarch 1/2 ts Minced ginger
2 tb Cornstarch 1 tb Cooked peas
2 Tsps. chili paste 1 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 1-1/2 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 1/2 tsp. cornstarch and 1 tbsp. of water. Then,
stir in honey. Add chicken and cooked vegetables last. Sprinkle with
green onions before serving.

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