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Title: Honey Chicken
Categories: Poultry Oriental
Yield: 4 Servings
BATTER | ||
4 | tb | Cornstarch |
1/4 | c | Flour |
1 | ts | Baking powder |
1/2 | c | Water |
1/2 | ts | Salt |
1 | Egg | |
1 | Egg white | |
2 | tb | Salt |
1 1/2 | lb | Boneless chicken breasts cut in thin strips |
2 | c | Peanut oil, for deep-frying |
SAUCE | ||
1 1/2 | tb | Peanut oil |
2 | ts | Chopped ginger |
3 | tb | Finely sliced garlic |
1 | ts | Salt |
3 | tb | Sugar |
1 | ts | White rice vinegar |
1/2 | c | Water |
1 | ts | Cornstarch; mixed with |
1 | ts | Water |
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.
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