Salt
1 tablespoon of flour, all-purpose
1 small egg
2 cups oil, cooking
1 tablespoon of white wine
1/2 teaspoon of cornstarch,  for thickening
1 1/2 tablespoon of honey
1 tablespoon of 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 tablespoons 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 350ºF. 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 365ºF.  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 of 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. Serves 2.

Submitted By File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip