---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Honey Chicken
  Categories: Chinese, Chicken
       Yield: 4 servings
  
 --------------------------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.
   
   KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
  
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