Bon Bon Chicken

Recipe Ingredients

		Ingredients
8 oz	227g	Chicken - cubed
		White pepper - freshly ground
2 tablespoons	30ml	Cornstarch
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Gingerroot - minced
1 1/2 tablespoons	22ml	Chicken bouillon
1 teaspoon	5ml	Chinese chile sauce
2 tablespoons	30ml	Carrot slices - cooked
1		Green onion - snipped
		Directions
		Salt
1 tablespoon	15ml	Flour - all-purpose
1 tablespoon	15ml	Egg (small)
2 cups	474ml	Oil - cooking
1 tablespoon	15ml	White wine
1/2 teaspoon	2.5ml	Cornstarch for thickening
1 1/2 tablespoons	22ml	Honey
1 tablespoon	15ml	Peas - cooked

Recipe Instructions

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 350F. 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 365F. 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 rice. Sprinkle with the snipped green onions.

Source:
Foodview

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