Ingredients
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4 ounces flour
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1 egg
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6 fluid ounces water
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1/8 teaspoon baking soda
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1 lb boneless chicken breast, cut up
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1 tablespoon light soy sauce
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1/8 teaspoon white pepper
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1/4 teaspoon kosher salt
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1 tablespoon cornstarch
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1/2 cup sake or 1/2 cup rice wine
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1/2 cup honey
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2 1/2 ounces cornstarch
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1/8 teaspoon baking powder
Instructions
- Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours.
- Coat chicken with seasonings and marinate in the refrigerator for 20 minutes.
- Coat chicken with batter and fry in oil (I did not write down the directions to this as it seemed self explanatory at the time).
- Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch.
- Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be like loose honey.
- Coat the cooked chicken with the sauce.