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.