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BON BON CHICKEN

Category:    Chicken
Yield: 2 servings
 
      8 oz Chicken, cubed                      1 tb White Wine
      1    Salt                            1 1/2 tb Chicken Bouillon
      1    White Pepper, freshly ground      1/2 ts Cornstarch for thickening
      1 tb Flour                               1 ts Chinese Chile Sauce
      2 tb Cornstarch                      1 1/2 tb Honey
      1    Egg, small                          2 tb Carrot Slices, cooked
    1/2 ts Baking Powder                       1 tb Peas, cooked
      2 c  Cooking Oil                         1    Green Onion, snipped
    1/2 ts Gingerroot, minced             
 
  Servings:  2
  
  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 tablespoon of the beaten egg and 1 tablespoon 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 fat.
  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 tablespoon 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.
  
  From Johnny Chan, manager of Bon Ble Riz restaurant, 3474 Park. From The
  Gazette, 91/04/24.
 

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