HONEY CHICKEN

Servings: 4
Ingredients:

-----------------------------------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.

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