Honey Chicken
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 4 | tablespoons |
cornstarch
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 2 | tablespoons |
salt
|
|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
cut in thin strips |
|
| 2 | cups |
peanut oil
for deep-frying |
|
| Sauce | |||
| 1 ½ | tablespoons |
peanut oil
|
|
| 2 | teaspoons |
ginger
chopped |
|
| 3 | tablespoons |
garlic
sliced |
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
rice vinegar
|
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
cornstarch
mixed with water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 6E+1 | ml |
cornstarch
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 118 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 3E+1 | ml |
salt
|
|
| 680.4 | g |
chicken breast halves, boneless, skinless
cut in thin strips |
|
| 473 | ml |
peanut oil
for deep-frying |
|
| Sauce | |||
| 23 | ml |
peanut oil
|
|
| 1E+1 | ml |
ginger
chopped |
|
| 45 | ml |
garlic
sliced |
|
| 5 | ml |
salt
|
|
| 45 | ml |
sugar
|
|
| 5 | ml |
rice vinegar
|
|
| 118 | ml |
water
|
|
| 5 | ml |
cornstarch
mixed with water |
|
Directions
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.
