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Honey Chili Chicken (China)



  • 1 (3 pound) broiler-fryer chicken
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 cups vegetable oil
  • 1/3 cup water
  • 1/3 cup lemon juice
  • 2 teaspoons cornstarch
  • 4 teaspoons Chinese chili sauce
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons grated pared fresh ginger root
  • 3 tablespoons honey
  • 6 scallions, cut in thin lengthwise slices


  1. Remove giblets from chicken. Rinse chicken and cut into small serving-size pieces.
  2. Combine flour and salt. Coat chicken pieces with flour mixture. Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until golden, about 5 minutes.
  3. Drain on absorbent paper.
  4. Repeat with remaining chicken.
  5. Pour all but 1 tablespoon of the oil out of wok. Combine water, lemon juice, cornstarch, chili sauce and soy sauce. Add ginger to oil in wok. Stir fry 1 minute. Add honey to ginger. Cook and stir 1 minute.
  6. Add cornstarch-chili mixture to honey and ginger. Cook and stir until mixture boil, about 1 minute. Stir chicken piece into chili mixture. Cook and stir until chicken is hot throughout, about 3 minutes. Stir in onions. Cook and stir 1 minute.

Makes 4 to 6 servings.


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