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Title: Bon Bon Chicken
Categories: Appetizer
Yield: 2 Servings
| INGREDIENTS | ||
| 8 | oz | Chicken, cubed |
| White Pepper, freshly ground | ||
| 2 | Tb Cornstarch | |
| 1/2 | ts | Baking Powder |
| 1/2 | ts | Gingerroot, minced |
| 1 1/2 | Tb Chicken Bouillon | |
| 1 | ts | Chinese Chile Sauce |
| 2 | Tb Carrot Slices, cooked | |
| 1 | Green Onion, snipped | |
| DIRECTIONS | ||
| Salt | ||
| 1 | tb | Flour, all-purpose |
| 1 | sm | Egg |
| 2 | c | Oil, cooking |
| 1 | Tb White Wine | |
| 1/2 | ts | Cornstarch for thickening |
| 1 1/2 | Tb Honey | |
| 1 | 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.
AND TREAT IT IN THE SAME WAY AS THE FINISHED SILVERTON STARTER. Submitted By
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