1/4 : c Grey Poupon Dijon mustard
1/4 : c Honey
1 : /2 tb Sugar
1 : tb Sesame oil
1 : /2 tb Apple cider vinegar
1 : /2 ts Lime juice
0: Bone chicken if needed and cut into 1\2-inch cubes
1: In bowl, add chicken, salt, 1 tsp sugar, white pepper and egg
2: Mix well together
3: Then add 1/2 c
4: cornstarch and mix well with your hand
5: Continue to add cornstarch in small amounts at a time to coat each piece
6: Coat until pieces no longer stick together
7: Then deep-fry in hot oil until golden
8: Remove from oil, cool, and deep-fry a second time
9: Once the chicken is deep-fried for the second time, have vegetable oil, dried red peppers, green onions, cornstarch mixture, 1 tsp sugar and Special Sauce 1 ready
10: In a wok place the 1 TB vegetable oil, dried red peppers, green onions
11: Stir-fry together briefly then add cornstarch mixture, sugar and Special Sauce 1
12: Add chicken cubes and stir-fry until hot through
13: Serve on lettuce with rice
14: For SPECIAL SAUCE 1: Mix together soy sauce, water, rice vinegar, sugar, ginger, garlic and soy sauce
15: If using Special Sauce 2: Deep-fry chicken as above
16: Heat oil in wok
17:
18: stir fry onions, garlic, red pepper, orange zest for about 2 minutes
19: Add all other ingredients except cornstarch solution
20:
21: stir fry for 1 minute
22: Add cornstarch solution and cook until thickened
23: Add chicken, lower heat, stir to coat chicken, leave over low heat a minute or two so that chicken takes in flavor of sauce
24: Makes 4 to 6 servings
25: Recipe by: Chin Yen Posted to MC-Recipe Digest V1 #775 by Holly Butman <butma001@acpub
26: duke
27: edu> on Sep 08, 1997