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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Crisp fried chicken strips in a sweet sauce. Despite the name there is no honey in this recipe. I have not yet tried it, it is for an ISO request on the recipe board. This was a typo and never should have been there. Several reviewers alerted me to the error, and the extra salt listing has been removed. Ingredients:
4 tablespoons cornstarch |
1/4 cup flour |
1 teaspoon baking powder |
1/2 cup water |
1/2 teaspoon salt |
1 egg |
1 egg white |
1 1/2 lbs boneless chicken breasts, cut in thin strips |
2 cups peanut oil, for deep-frying |
1 1/2 tablespoons peanut oil |
2 teaspoons chopped ginger |
3 tablespoons finely sliced garlic |
1 teaspoon salt |
3 tablespoons sugar |
1 teaspoon chinese white rice vinegar |
1/2 cup water |
1 teaspoon cornstarch, mixed with |
1 teaspoon water |
garnish toasted sesame seeds (optional) |
Directions:
1. MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
2. Allow the batter to sit, covered for at least 30 minutes.
3. Combine the chicken with the batter.
4. Heat a wok or large deep skillet until it is hot and add the oil for frying.
5. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
6. You should do this in several batches.
7. Remove the chicken with a slotted spoon and drain on paper towels.
8. TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds.
9. Then add the rest of the sauce ingredients and simmer for 2 minutes.
10. Keep warm.
11. Reheat the oil in the wok until it is very hot, but not smoking.
12. Deep-fry the chicken again until it is golden and crisp, about 1 minute.
13. 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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