1/2 cup flour 1/3 cup cornstarch (for the batter) and 1/4 cup cornstarch (for the sauce) 1 egg, beaten 6 ounces of water 1/8 teaspoon baking soda 1 tablespoon ground ginger 1/8 teaspoon baking powder 1 pound chicken breast, cut into 2” pieces 6 tablespoon soy sauce, divided 1/8 teaspoon white pepper 1/4 teaspoon kosher salt Canola oil for frying 1/2 cup rice wine 1/2 cup honey 3 ounces rice vinegar 1 tablespoon sugar 1/4 cup water
In a large bowl, mix together the flour, 1/3 cup cornstarch, egg, water, baking soda, and baking powder.Beat the batter until smooth, then let sit in the refrigerator for at least three hours.
In a large ziplock bag, combine 3 tablespoons soy sauce, ginger, salt, and pepper, then add the chicken pieces.Let marinate in the fridge for four hours.
Heat enough oil to cover the chicken to 350-deg.
In a bowl, whisk together the rice wine, remaining 3 tablespoons of soy sauce, honey, rice vinegar, and sugar. In a smaller bowl, mix together the water and 1/4 cup cornstarch.Set both aside.
Coat the chicken with the batter and fry until golden brown and cooked through, about 6 minutes.Once cooked, remove the chicken from the oil with a slotted spoon and blot on paper towels.
Pour the sauce into a small pan and bring to a boil.Then add the cornstarch mixture and boil for an addition 1-2 minutes or until the sauce has the consistency of loose honey.
Serve the chicken over white rice and pour the sauce over both.