Chinese Honey Chicken
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Serves/Makes: 4
Ready in: 1-2 hrs
***Batter***
- 4 tablespoons cornstarch
- 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 cup water
- 1/2 teaspoon salt
- 1 egg
- 1 egg white
***Chicken***
- 1 1/2 pound boneless chicken breasts, cut in thin strips
- 2 cups peanut oil, for deep-frying
***Sauce***
- 1 1/2 tablespoon peanut oil
- 2 teaspoons chopped fresh 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
- toasted sesame seeds (optional garnish)
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. 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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