Here’s a recipe I got from Mary Sue and Susan, the Hot Tamales on KFI. I made it today, and it tastes awesome! Just be sure to have it with some milk.

1 broiler-fryer chicken

(about 3 pounds or 1450g)

1/2 cup (125mL) all-purpose flour

1/2 teaspoon (2mL) salt

3 cups (750mL) vegetable oil

1/3 cup (80mL) water

1/3 cup (80mL) lemon juice

2 teaspoons (10mL) cornstarch)

4 teaspoons (20mL) Chinese chili sauce

2 teaspoons (10mL) soy sauce

1 1/2 teaspoons (7mL) grated pared fresh ginger root

3 tablespoons (45mL) honey

6 green onions, cut into thin lengthwise slices

Remove giblets from chicken. Rinse chicken and cut into small serving-size pieces. Combine flour and salt. Coat chicken pieces with flour mixture (salt and pepper for taste). Heat oil in wok over high heat until it reaches 375ºF (190ºC.) Add chicken pieces one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until golden, about 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.

Pour all but 1 tablespoon (15mL) of the oil out of wok. Combine water, lemon juice, cornstarch, chili sauce and soy sauce. Add ginger to oil in wok. Stir-fry 1 minute. Add honey to ginger. Cook and stir 1 minute. Add cornstarch-chili mixture to honey and ginger. Cook and stir until mixture boils, about 1 minute. Stir chicken pieces into chili mixture. Cook and stir until chicken is hot throughout, about 3 minutes. Stir in onions. Cook and stir 1 minute.