This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-2-3-22-13-31

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Spicy Honey Chicken (General Style)

From the Kitchen of Mark Goadrich,
2004-02-03
I found and modified this recipe from http://suburblicious.com . It's just what I was looking for to make a Chinese Week of cooking complete.
Prep Time:
 1 hours

Cook Time:
 30 minutes

Categories:
 Chinese
 Entree

Yields:
 6

Ingredients

4 boneless skinless chicken breasts, cubed
1/2cup milk,
1 1/2cup flour,
1teaspoon baking powder,
4tablespoons olive oil,
3/4cup water, (reserve some for corn starch)
1tablespoon corn starch,
1/2cup honey,
1/4cup soy sauce,
1tablespoon rice vinegar,
1teaspoon fresh ginger, peeled and grated
1/2teaspoon ground chipotle pepper,
1tablespoon sesame seed oil,
roasted sesame seeds,
1/2cup sherry cooking wine,
salt and pepper, to taste

Equipment

  • medium bowl for marination
  • large frying pan

Directions

  1. Cube the chicken and place in a bowl. Add the milk, sherry and salt and pepper, mix until coated, then place in fridge for 1 hour. Drain without drying.
  2. Mix the flour and the baking powder, then coat the cubes liberally. (You may need more flour for this step)
  3. Heat the olive oil in the non-stick frying pan, and saute the chicken over medium heat, rotating once during cooking. Cook until crusty and brown, but not burnt, then remove.
  4. Pour the water in the skillet along with diluted corn starch, soy sauce, honey, rice vinegar, chipotle pepper and ginger. Bring to a quick boil and thicken the sauce. Add the sesame oil and test for taste, adding more soy sauce or pepper.
  5. Finally, remix the chicken in with the sauce. If storing for a later date, skip this step, as chicken will get soggy.
  6. Serve on a bed of jasmine rice, and decorate with roasted sesame seeds.