Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-------------------------DIRECTIONS------------------------------
Salt 1 ea Tb White Wine
1 ea Tb Flour 1/2 t Cornstarch for thickening
1 ea Egg, small 1 1/2 ea Tb Honey
2 c Cooking Oil 1 ea 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.

Submitted By EARL SHELSBY On 01-05-95

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