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Combine flour and salt. Coat chicken pieces with
flour mixture. 2. Heat oil in wok over high heat .
Add chicken pieces one at time to hot oil. NOTE: cook only 1/3 of the
pieces at a time. Cook until golden, about 5 min.
Drain on absorbent paper towel. Repeat with remaining chicken.
Pour out all but 1 T of oil from the wok. Combine water, lemon juice,
cornstarch, chili sauce, and soy sauce in a small bowl.
Add ginger to oil in wok. Stir fry 1 min. Add honey to ginger. Cook 1
min. Add chili mixture to wok. Cook until mixture boils, about 1 min.
Stir chicken pieces into chili mixture. Cook and stir until chicken is
hot throughout, about 3 min. Stir in onions. Cook and stir 1 min.
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| Quick Facts
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| Chopsticks |
| Chinese Chopsticks
taper to a rounded end, Japanese taper to a pointed end and Korean
taper to a blunted end.
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| Chopsticks are
traditionally held in the right hand only, and in East Asia, as in
Muslim nations, the left hand is used in the toilet. |
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