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Honey Chicken #1

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Poultry 4 Servings

INGREDIENTS

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
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

INSTRUCTIONS

BATTER
SAUCE
Date: Wed, 17 Apr 1996 21:27:28 -0400
From: Wendy Lockman <wlockman@ra1.randomc.com>
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.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #108
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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