| 1 | Servings: 2 cut chicken into bite-sized cubes, place in medium bowl and sprinkle with salt and pepper. |
| 2 | Mix 1 teaspoon of flour and 1 teaspoon cornstarch with 1 ?tablespoon of the beaten egg and 1 tablespoon of water. |
| 3 | Pour the mixture over chicken cubes and set aside for 30 minutes. |
| 4 | Drain. |
| 5 | In a plastic bag, mix together the remaining flour and cornstarch. |
| 6 | Add baking powder. |
| 7 | Add drained (but moist) chicken pieces to the flour mixture and shake to coat. |
| 8 | Meanwhile in a wok, heat cooking oil to 350 degrees. |
| 9 | Add coated chicken pieces, about 6 at a time. |
| 10 | Fry for about 1 minute or until the chicken turns white. |
| 11 | Place fried chicken on paper towels to drain fat. |
| 12 | Heat oil to 365 degrees. |
| 13 | Refry chicken until it turns golden-colored (about 1 minutes). |
| 14 | Prepare sauce. |
| 15 | In another wok or medium-size pan, heat 1 teaspoon of oil. |
| 16 | Stir in ginger. |
| 17 | When softened (about 30 seconds) add wine, bouillon and chili paste. |
| 18 | Heat to boiling. |
| 19 | Gradually stir in a paste made from ?teaspoon cornstarch and 1 tablespoon water. |
| 20 | Continue cooking until sauce becomes shiny (about 30 seconds). |
| 21 | Stir in honey. |
| 22 | Add carrots, peas and deep-fried chicken to the sauce. |
| 23 | Stir while reheating. |
| 24 | Serve with steamed rices. |
| 25 | Sprinkle with the snipped green onions. |
| 26 | Serves 2 |
