Mixt together:

1/4 c. white wine, 1/4 c. soya sauce, 2 Tbs red wine, 2 Tbs sugar, a few drops of worcestershire sauce, 4-5 garlic cloves, 2-3 green onions (finely cut), salt and pepper.

Mix with chicken and let it sit for 1/2-1 hour.

Cut up (in medium size cubes) about 1 lbs of chicken breasts and coat your cubes in corn starch.

MIXT A: In a bowl, mix together 2 eggs, 6 Tbs flour, 1 tsp baking powder and 1 tsp salt.

Now coat your chicken in MIXT A.

In a pan, heat up 1/2 c. oil and cook your chicken – make sure there is no more pink inside. When it’s ready, put it aside.

MIXT B: In a pan, fry for about 3 min.: 4 tsp sesame oil, 2 Tbs grated ginger, 1/2 c. green onions. Then add: 1/2 c. water, 4 Tbs white vinegar and 1/2 c. sugar. Cook until sugar is disolved.

MIXT C: 2 Tbs corn starch and 2 Tbs soy sauce. Add to MIXT B. Then add 4 Tbs oysters sauce and 4 Tbs ketchup to the pan (/ MIXT B).

Let simmer for a little bit, or until the sauce thickens. Pour the sauce over your chicken and mix well, make sure there’s lots of sauce!

* You can make your chicken in advance – the sauce does not take that much time to make when your stuff is grated and chopped… It’s a lot of work to some extent, but it’s really worth it!

6 chicken pieces (breast, legs or thighs)

½ c. brown sugar

2 tsp. dry mustard

4 minced garlic cloves

2 T. soya sauce

½ to ¾ c. liquid honey

Preheat oven to 350.

Remove skin or leave on. Place chicken skin side down in 9×13

Evenly distribute ingredients over top of chicken in the order which they appear ending with honey.

Don’t mix them.

Bake covered for 1 hour before you top with ingredients

Uncover and bake another hour.

2 c. Dijon mustard

2 c. honey

12 T. fresh dill (chopped) or 6 T. dried dill

6 tsp freshly grated orange peel

Steam chicken for 6 min.

Dip chicken in sauce and bake till done (400)