Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

- Pam Coombes RNCM95A 2 ts Cornstarch
- MM:MK VMXV03A 4 ts Chinese chili sauce (hot)
1 Fryer chicken (3 to 4 lbs) 2 ts Soy sauce
1/2 c All purpose flour 1 1/2 ts Minced fresh ginger
1/2 ts Salt 3 tb Honey
Oil for frying 6 Green onions, cut lengthwise
1/3 c Water -into thin slices
1/3 c Lemon juice

Rinse chicken and cut into small serving pieces. Combine flour and
salt in large bowl. Add chicken pieces and toss to coat well. Heat
oil in wok over high heat to 375F. Add chicken, one piece at a time
(cook only 1/3 of the pieces at a time), and cook until golden, about
5 minutes. D Drain on paper towel. Repeat with remaining chicken.
Remove all but 1 T oil from wok. Combine water, lemon juice,
cornstarch, chili sauce,and soy sauce in small bowl;mix well. Add
ginger to wok; stir-fry 1 minute. Add honey; cook and stir 1 minute.
Stir in cornstarch-chili mixture; cook and and stir until sauce
boils, about 1 minute. Stir in chicken pieces; cook and stir until
heated through, about 3 minutes. Stir in onions; cook and stir 1
minute more. Makes 4 to 6 servings. (New Chinese Cooking Class
Cookbook)

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