Found this on Recipelink from Mary Jo in Minneapolis. She writes: I copied this recipe down when I saw it. As I remember, it is from a chef at PF Changs restaurant for a news show.
FOR THE BATTER
- 4 ounces flour
- 2 1⁄2 ounces cornstarch
- 1 egg
- 6 fluid ounces water
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon baking powder
FOR THE CHICKEN SEASONING
- 1 lb boneless chicken breast, cut up
- 1 tablespoon light soy sauce
- 1⁄8 teaspoon white pepper
- 1⁄4 teaspoon kosher salt
- 1 tablespoon cornstarch
FOR THE SAUCE
- 1⁄2 cup sake or 1⁄2 cup rice wine
- 1⁄2 cup honey
- 3 fluid ounces rice vinegar
- 3 tablespoons light soy sauce
- 6 tablespoons sugar
- Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours.
- Coat chicken with seasonings and marinate in the refrigerator for 20 minutes.
- Coat chicken with batter and fry in oil (I did not write down the directions to this as it seemed self explanatory at the time).
- Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch.
- Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be like loose honey.
- Coat the cooked chicken with the sauce.