Chinese Honey Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
BATTER
- 59.16 ml cornstarch
- 59.14 ml flour
- 4.92 ml baking powder
- 118.29 ml water
- 2.46 ml salt
- 1 egg
- 1 egg white
- 680.38 g boneless chicken breasts, cut in thin strips
- 473.18 ml peanut oil, for deep-frying
-
SAUCE
- 22.18 ml peanut oil
- 9.85 ml chopped ginger
- 44.37 ml finely sliced garlic
- 4.92 ml salt
- 44.37 ml sugar
- 4.92 ml Chinese white rice vinegar
- 118.29 ml water
- 4.92 ml cornstarch, mixed with
- 4.92 ml water
- garnish toasted sesame seeds (optional)
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 sprinkle with the optional toasted sesame seeds if desired) and serve immediately.
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RECIPE SUBMITTED BY
Steve P.
United States