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BON BLé RIZ BON BON CHICKEN

Category:    Chicken
Yield: 6 servings
 
      8 oz Chicken meat cubed                  1    Egg
      1 tb White wine or sherry            1 1/2 tb Honey
           Salt and white pepper             1/2 ts Baking powder
  1 1/2 tb Chicken stock                       2 tb Cooked carrot slices
      1 tb Flour                               2 c  Cooking oil
    1/2 ts Cornstarch                        1/2 ts Minced ginger
      2 tb Cornstarch                          1 tb Cooked peas
      2    Tsps. chili paste                   1    Green onion for garnish
 
  Place chicken in a bowl and sprinkle with salt and pepper. Mix one teaspoon
  of flour with one of cornstarch, 1 tbsp. of water and approximately 1-1/2
  tbsps. of beaten egg. Pour this mixture over the chicken and set aside for
  thirty  minutes. Then drain the mixture. Next, in a plastic bag, mix
  together remaining flour, cornstarch and the baking powder. Add chicken
  pieces to the bag and shake to coat. In  your wok, heat oil to 350 degrees.
  Add the chicken, 6-8 pieces at a time and fry until each turns white. Place
  on paper towels to drain fat. Reheat oil slightly hotter when all is done
  (365 degrees) and refry all pieces until they turn brown, about 1 minute.
  To prepare sauce, in a large saucepan heat some oil and sauté ginger 1 min.
  Add wine, chicken stock and chili paste, and heat to boiling. Gradually
  stir in a paste of 1/2 tsp. cornstarch and 1 tbsp. of water. Then, stir in
  honey. Add chicken and cooked vegetables last. Sprinkle with green onions
  before serving.
 

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