Honey Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
BATTER
4 tbsp: Cornstarch,
1/4 cup: Flour,
1 tsp: Baking powder,
1/2 cup: Water,
1/2 tsp: Salt,
1: Egg,
1: Egg white,
2 tbsp: Salt,
1 1/2 lbs: Boneless chicken breasts cut in thin strips,
2 cup: Peanut oil, for deep-frying
SAUCE
1 1/2 tbsp: Peanut oil,
2 tsp: Chopped ginger,
3 tbsp: Finely sliced garlic,
1 tsp: Salt,
3 tbsp: Sugar,
1 tsp: White rice vinegar,
1/2 cup: Water,
1 tsp: Cornstarch, mixed with
1 tsp: Water,
Directions:
MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should
be thick and smooth. Allow the batter to sit, covered for at least 30
minutes. Combine the chicken with the batter. Heat a wok or large
deep skillet until it is hot and add the oil for frying. When the oil
is barely smoking, deep-fry the chicken for 2 minutes or until the
batter is just firm. You should do this in several batches. Remove
the chicken with a slotted spoon and drain on paper towels.
TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil,
ginger and garlic, and stir for 30 seconds. Then add the rest of the
sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil
in the wok until it is very hot, but not smoking. Deep-fry the
chicken again until it is golden and crisp, about 1 minute. Remove
and drain, place on a warm platter, drizzle with the sauce and serve
immediately.
Source from luhu.jp
be thick and smooth. Allow the batter to sit, covered for at least 30
minutes. Combine the chicken with the batter. Heat a wok or large
deep skillet until it is hot and add the oil for frying. When the oil
is barely smoking, deep-fry the chicken for 2 minutes or until the
batter is just firm. You should do this in several batches. Remove
the chicken with a slotted spoon and drain on paper towels.
TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil,
ginger and garlic, and stir for 30 seconds. Then add the rest of the
sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil
in the wok until it is very hot, but not smoking. Deep-fry the
chicken again until it is golden and crisp, about 1 minute. Remove
and drain, place on a warm platter, drizzle with the sauce and serve
immediately.
Source from luhu.jp