Dinner 5 - My other fav P. F. Chang crispy honey chicken

So, I don't know why I felt so inclined to keep making food that I know, but I find it fun to try and duplicate well known recipes. So, I decided it was time to try a P.F. Chang recipe.  Crispy Honey chicken called out to me.  Issue 1: in Quebec it is hard to find Sake.  Since alcohol is regulated here, you can't find it in every grocery store like the states.  In fact, now that I think about it, I dont think there is even a place here to Sake bomb.  Weird.  So, we went to the IGA - no sake.  In fact, no asian beers either.  I thought, well if were cooking with sake, perhaps we can sake bomb with the left over, but nowhere to be found.  We next went to the International asian market... Im thinking OFC the asian market has it.  But, no.  In the coolers labelled beer - was juice, water, iced tea, some asian sodas, and then 1 24 pack of Boreale.  Not much of a beer selection anyways.  We finally go to the SAQ, where we should have started.  There, they atleast have Sake.  And let us know they are the only place that sells it in the area legally.  So, I guess the trusty liquor store is it - although they had no Sapporo or kirin either.  But, sake situation averted.  I think its pretty similar to the P.F. Changs one, but be sparing on the sauce.  It doesnt taste exactly the same, and is very thick and fragrant.


1 lb. boneless, skinless chicken breast, cut into medium size chunks
1 T. minced garlic
vegetable oil for frying
red bell pepper and/or scallions, julliene
Crispy noodles, rice or egg noodles or steamed rice for serving

Batter:
4 oz. all purpose flour
2-1/2 oz. cornstarch
1 egg
6 oz. water
1/8 tsp. baking powder
1/8 tsp. baking soda

Chicken Seasoning:
1 T. lite soy sauce
1/8 tsp. white pepper
1/4 tsp. kosher salt
1 T. corn starch

Sauce:
1/2 cup sake or rice wine
1/2 cup honey
3 oz. rice vinegar
3 T. lite soy sauce
6 T. sugar
cornstarch slurry--1/4 c. corn starch mixed with 1/4 c. water

Directions

To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better 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. Remember to check the oil temperature, it must remain hot.

To finish the sauce, heat it 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 2 T. oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.