Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
8 oz Chicken, cubed
White Pepper, freshly ground
2 Tb Cornstarch
1/2 ts Baking Powder
1/2 ts Gingerroot, minced
1 1/2 Tb Chicken Bouillon
1 ts Chinese Chile Sauce
2 Tb Carrot Slices, cooked
1 Green Onion, snipped

-------------------------DIRECTIONS------------------------------
Salt
1 tb Flour, all-purpose
1 sm Egg
2 c Oil, cooking
1 Tb White Wine
1/2 ts Cornstarch for thickening
1 1/2 Tb Honey
1 Tb Peas, cooked

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 1 1/2 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 1/2
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.

AND TREAT IT IN THE SAME WAY AS THE FINISHED SILVERTON STARTER.
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