Directions:
- In a large mixing bowl, for every 4 chicken breasts add 1 1/2 cups flour, 3 tablespoons of corn starch, 2 teaspoons of baking powder, mix well. (i.e., if you want to double the chicken, then double the batter recipe accordingly)
- Make a well in the center of dry mixture, and add 3 to 4 tbsp of soy sauce, a few sprinkles of ground ginger, 6 to 8 drops of sesame oil, 1 beaten egg, and 1/2 to 2/3 cup of water.
- Begin mixing the mixture with your hands or whisk, making sure the wet and dry ingredients blend together to make a thick paste-like coating. Add more water and/or more flour if batter looks too thick/thin.
- Once mixture is uniform, add the chicken pieces. Your goal here is to coat the pieces so that when they are fried, the batter around them will be uniform. Once the consistency is right (like thick pancake batter), place chicken and batter in the fridge and let it sit for at least 20 minutes.
- Prepare the sauce: In a medium sauce pot, bring to a boil one cup of chicken broth. When broth is boiling, add to it 1 cup of sugar and 1/4 to 1/2 of a cup of white vinegar. Mix well.
- Turn heat to low, and allow the sugar and vinegar to jive nicely in the broth. Then add a few drops of sesame oil, the smashed garlic cloves and (depending on how hot you like it) add 1 to 3 teaspoons of hot pepper sauce or hot chili peppers or dried hot red peppers.
- Mix well and allow mixture to simmer on low for 5 minutes. Dissolve corn starch in cold water. Whisk well. Stir over medium heat until sauce begins to thicken. It's important to taste the sauce. Some people like it sweeter, some like it with more of a vinegar taste, some like it hotter. Adjust it to your personal liking.
- Allow to simmer on low for 10 minutes or until thick (honey-like). Remove from heat. The house is starting to smell good now.
- In a large frying pan, heat oil (about 1-inch thick). Once the oil is HOT, begin dropping each piece of chicken INDIVIDUALLY into the oil. They will quickly puff up and begin to brown.
- Remove chicken from the oil using a slotted (metal) spoon once it is thoroughly browned and done. It will have a nice tan color…not too brown but not pale either.
- Allow chicken to drain on paper towels until all chicken has been cooked.
- Place the chicken in a beautiful serving dish and pour the sauce on top; mix.
- Serve with steamed rice or fabulous chinese noodles. Sprinkle chicken with lots of sesame seeds. Serve and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.45 Kcal (2112 kJ) | ||
| Calories from fat | 73.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 13% | |
|---|---|---|---|
| Cholesterol | 121.31mg | 40% | |
| Sodium | 1322.8mg | 55% | |
| Potassium | 787.68mg | 17% | |
| Total Carbs | 70.98g | 24% | |
| Sugars | 36.65g | 147% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 38.37g | 77% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 139mg | 14% | |
| Amount Per 100 g | |||
| Calories | 142.7 Kcal (597 kJ) | ||
| Calories from fat | 20.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 13% | |
|---|---|---|---|
| Cholesterol | 34.31mg | 40% | |
| Sodium | 374.18mg | 55% | |
| Potassium | 222.81mg | 17% | |
| Total Carbs | 20.08g | 24% | |
| Sugars | 10.37g | 147% | |
| Dietary Fiber | 0.38g | 5% | |
| Protein | 10.85g | 77% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.4mg | 8% | |
| Calcium | 39.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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