Chicken Macadamia
Yield
4 servingsPrep
20 minCook
10 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
boneless |
|
| 2 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | tablespoon |
ginger
finely chopped |
|
| 1 | medium |
onions
grated |
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
peanut oil
|
|
| 2 | tablespoons |
brandy
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 6 | tablespoons |
brown sugar
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| ½ | cup |
vinegar
|
|
| ¾ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
boneless |
|
| 2 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
cornstarch
|
|
| 15 | ml |
ginger
finely chopped |
|
| 1 | medium |
onions
grated |
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
peanut oil
|
|
| 3E+1 | ml |
brandy
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 9E+1 | ml |
brown sugar
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 23 | ml |
cornstarch
|
|
| 118 | ml |
vinegar
|
|
| 177 | ml |
water
cold |
|
Directions
Mix the following in a blender: eggs, flour, cornstarch, ginger, onion, pepper, peanut oil, brandy, and 2 tablespoons soy sauce.
Marinate the chicken pieces in the batter for 20 minutes.
Meanwhile, combine the brown sugar, 3 tablespoons soy sauce, cornstarch, vinegar and water, in a saucepan.
Simmer over low heat for 15 minutes.
Deep fry the chicken pieces in peanut oil at 350℉ (180℃) for 8 to 10 minutes or until done.
Drain. Place the chicken over rice.
Spoon the sauce over the chicken and rice.
Top with chopped macadamia nuts.
