Ingredients
1/4
cup honey
1/4
cup soy sauce
1
tablespoon chili garlic sauce
1
egg
1
cup all-purpose flour
1
cup cornstarch
1
teaspoon salt
1 1/4
cups cold water
2
cups vegetable oil
1
red bell pepper, cut in thin strips
1
bunch broccoli florets and stalks, cut into 4-inch pieces (about 3/4 lb)
3/4
lb boneless skinless chicken breast, cut into long thin strips
3
green onions, thinly sliced on the bias
Preparation
Heat oven to 200°F. Line large plate with several paper towels; set aside. Line rimmed baking sheet with cooking parchment or foil; set aside.
In small bowl, mix honey, soy sauce and chili garlic sauce; set aside.
In large bowl, beat egg with whisk or fork. Beat in flour, cornstarch, salt and cold water.
In 5-quart Dutch oven or 10-inch straight-sided skillet, heat oil over medium heat to 375°F. Dip bell pepper and broccoli into batter; let excess batter drip back into bowl. Cook in single layer in hot oil 3 to 4 minutes, turning once, until coating is crisp and golden brown. Drain on paper towel-lined plate, then transfer to pan and place in oven to keep warm. Wait for oil to reach 375°F again between batches.
Dip chicken pieces into batter; let excess batter drip back into bowl. Cook chicken, in batches if necessary, in hot oil 4 to 5 minutes, turning once, until coating is crisp and golden brown and chicken is no longer pink in center. Top chicken and vegetables with green onions; serve with sauce.
