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
- 113.39 g flour
- 70.87 g cornstarch
- 1 egg
- 6 fluid ounce water
- 0.59 ml baking soda
- 0.59 ml baking powder
FOR THE CHICKEN SEASONING
- 453.59 g boneless chicken breast, cut up
- 14.79 ml light soy sauce
- 0.59 ml white pepper
- 1.23 ml kosher salt
- 14.79 ml cornstarch
FOR THE SAUCE
- 118.29 ml sake or 118.29 ml rice wine
- 118.29 ml honey
- 3 fluid ounce rice vinegar
- 44.37 ml light soy sauce
- 88.74 ml 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.