Recipe - Bon Bon Chicken

INGREDIENTS
8 ounce Chicken, cubed
White Pepper, freshly ground
2 Tb Cornstarch
One half teaspoon Baking Powder
One half teaspoon Gingerroot, minced
1 One half Tb Chicken Bouillon
1 teaspoon Chinese Chile Sauce
2 Tb Carrot Slices, cooked
1 Green Onion, snipped

DIRECTIONS
Salt
1 tablespoon Flour, allpurpose
1 small Egg
2 cup Oil, cooking
1 Tb White Wine
One half teaspoon Cornstarch for thickening
1 One half Tb Honey
1 Tb Peas, cooked

Cut chicken into bitesized cubes, place in medium bowl and sprinkle with
salt and pepper. Mix 1 teaspoon of flour and 1 teaspoon cornstarch with 1
One half 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 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 fate. Heat oil to 365 degrees. Refry
chicken until it turns goldencolored (about 1 minutes). Prepare sauce. In
another wok or mediumsize 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 One half teaspoon cornstarch and
1 tbs water. Continue cooking until sauce becomes shiny (about 30 seconds).
Stir in honey. Add carrots, peas and deepfried chicken to the sauce. Stir
while reheating. Serve with steamed rices. Sprinkle with the snipped green
onions. Serves 2.

AND TREAT IT IN THE SAME WAY AS THE FINISHED SILVERTON STARTER. Submitted
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