oil for frying

1 1/2 lbs. chicken breasts, cut into 1" chunks

Batter:

4 tbsp. cornstarch or arrowroot

1/4 cup flour

1 tsp. baking powder

1/2 cup water

1/2 tsp. salt

2 eggs or enerG egg replacers

Sauce:

1 1/2 tbsp. oil

2 tsp. ginger, minced

3 tbsp. garlic, minced

1 tsp. salt

3 tbsp. honey

1 tsp. rice wine vinegar

1/2 cup water

1 tsp. cornstarch or arrowroot (mixed with 1 tsp. water)

sesame seeds for garnish (optional)

In a large bowl, mix all batter ingredients together until smooth.  Cover and allow to sit for at least 30 minutes.  Add the chicken to the batter, tossing to coat.  Heat oil to 350 degrees.  Fry chicken in batches for 2 minutes or until batter becomes firm.  Drain on paper towels.  To make the sauce, heat oil and stir fry garlic and ginger for 30 seconds.  Add salt, honey, vinegar, and water.  Mix well.  Coat chicken with the sauce and garnish with sesame seeds if desired.  Serve with rice.

oil for frying

1 1/2 lbs. chicken breasts, cut into 1" chunks

Batter:

4 tbsp. cornstarch or arrowroot

1/4 cup flour

1 tsp. baking powder

1/2 cup water

1/2 tsp. salt

2 eggs or enerG egg replacers

Sauce:

1 1/2 tbsp. oil

2 tsp. ginger, minced

3 tbsp. garlic, minced

1 tsp. salt

3 tbsp. honey

1 tsp. rice wine vinegar

1/2 cup water

1 tsp. cornstarch or arrowroot (mixed with 1 tsp. water)

sesame seeds for garnish (optional)