Title: Honey Chicken
Categories: Poultry Oriental
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.

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