Chinese Chicken or Pork

Submitted by chef_kara

"This recipe is the best recipe for Chinese Chicken. It comes with an alternate sauce that can be used for serving with it. I recommend trying it with and without the sauce. You can also use pork with this recipe Thank you Lynn for the recipe"

 

• Ready In: 1hr 30mins
• Ingredients: 28
• Serves: 5

ingredients

• oil, heated to 350 degrees (for frying)

• Marinade

• 14.79 ml oil
• 1 egg
• 4.92 ml cornstarch
• 4.92 ml salt
• 4.92 ml soy sauce
• 1.23 ml white pepper
• 4-6 chicken breasts (deboned) or 4-6 pork chops (deboned)

• Breading

• leftover marinade
• 59.14 ml flour
• 59.14 ml water
• 14.79 ml cornstarch
• 29.58 ml oil
• 1.23 ml baking soda
• 1.23 ml salt

• Sauce

• 59.14 ml chicken broth
• 44.37 ml lemon juice
• 29.58 ml vinegar
• 14.79 ml ketchup
• 2.46 ml salt
• 59.14 ml honey
• 29.58 ml light corn syrup
• 14.79 ml oil
• 1 garlic clove
• 0.25 ml white pepper
• 1 lemon, rind of (remove later)

• thickner

• 14.79 ml cornstarch
• 14.79 ml water

directions

1. Cut raw chicken into equal bite size chunks if using pork chops debone and cute into chunks.
2. Combine all the ingredients for the marinade and dump chicken or pork into the marinade let sit for 30 minutes or more (max 2 hours).
3. Take the marinating chicken and mix in with it the flour, water, cornstarch, oil, baking soda and the salt.
4. Using a fork take single pieces of chicken and drop into the oil, Cook about 10 pieces at a time. Less for a smaller pot.
5. Cook until chicken is done.
6. For the sauce.
7. Combine the cornstarch and the water with a fork and set aside.
8. Mix remaining ingredients of the sauce in a pot on the stovetop. Bring to a boil.
9. Using a whisk, whisk in the cornstarch mixture and remove the pot from the heat when the sauce thickens.
10. ENJOY.