Make the Batter

• Mix ingredients for the batter together until just combined.
• Place in refrigerator for a couple of hours to rest.

Prepare the Chicken

• Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes.

Prepare the Sauce

• Combine sauce ingredients. Mix thoroughly. Reserve for serving.

Cook the Chicken

• Pour vegetable oil into fryer or heavy bottomed sauce pot.
• Heat slowly to 340 - 350°F.
• Put 1/4 of the marinated chicken in a clean bowl and pour enough batter over to coat.
• Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter.
• Carefully lower chicken into the hot oil.
• Suspend the chicken until the batter "sets," 20 - 30 seconds. Chicken is done when golden to light brown and crisp.
• Remove to platter with paper towels to drain.
• Repeat for all the chicken.

NOTE - Remember to check the oil temperature, it must remain hot.

Finish the Sauce

• Heat the reserved sauce in sauce pan, bring to a boil.
• Add cornstarch slurry, a little at a time. The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
• Heat the remaining 2 tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly.
• Add 1/3 - 1/2 of the chicken (depending on pan size) and stir-fry briefly.
• Add enough sauce to just coat chicken. Stir-fry again briefly.