Honey Seared Chicken (Pei Wei Style)

Sauce:

5 Tbsp Ketchup
2 Tbsp Sugar
3 Tbsp Soy Sauce
1/2 tsp white pepper
1/4 tsp kosher salt
1/4 cup honey
1 tbsp potato starch (not flour)
1 tsp garlic powder
1/2 cup sake or 1/2 cup rice
wine vinegar
1-2 thai chili peppers depending on how hot you like it

Batter Mixture

3/4 cup ATK flour
1/2 cup potato starch
2 eggs
1/4 tsp baking soda
2 tsp baking powder
2 tbsp light oil, canola grapeseed etc
3/4 cup milk or iced water
1/2 tsp kosher salt
1/4 tsp white pepper
1/2 tsp garlic powder
1-2 lb shrimp, shells and tail removed

Vegetables:

Oil for frying
10-15 carrots sliced
1/2 large onion diced
3-4 large mushrooms
1-2 tbsp soy sauce

Saute onion, mushroom and carrots in oil of your choice add 1-2 tbsp soy sauce when vegetables become soft.

Mix ingredients for the batter together and let shrimp soak in it for a 20 minutes in the refrigerator.

Heat the sauce ingredients on the stove top adding the potato starch last with the sake. Boil for 1-2 minutes until it clings together but is a bit more runny than the honey consistency. Add whole Thai chili to sauce last with just top cut off. Slice up chilies if you really want some heat.

Fry the shrimp and drain on a rack, toss fried shrimp in bowl with sauce until coated, add to carrot and onion mixture serve on top of jasmine rice.

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