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Honey chicken
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Honey, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | BATTER | | 4
| tbsp | Cornstarch | | 1/4
| cup | Flour | | 1
| tsp | Baking powder | | 1/2
| cup | Water | | 1/2
| tsp | Salt | | 1
| | Egg | | 1
| | Egg white | | 2
| tbsp | Salt | | 1 1/2
| lbs | Boneless chicken breasts | | | - cut in thin strips | | 2
| cup | Peanut oil, for deep-frying | | | SAUCE | | 1 1/2
| tbsp | Peanut oil | | 2
| tsp | Chopped ginger | | 3
| tbsp | Finely sliced garlic | | 1
| tsp | Salt | | 3
| tbsp | Sugar | | 1
| tsp | White rice vinegar | | 1/2
| cup | Water | | 1
| tsp | Cornstarch, mixed with | | 1
| tsp | Water |
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Procedures:
| 1 | Mix the batter ingredients together in a medium-sized bowl; it should be thick and smooth. | | 2 | Allow the batter to sit, covered for at least 30 minutes. | | 3 | Combine the chicken with the batter. | | 4 | Heat a wok or large deep skillet until it is hot and add the oil for frying. | | 5 | When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. | | 6 | You should do this in several batches. | | 7 | Remove the chicken with a slotted spoon and drain on paper towels. | | 8 | To make sauce: heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. | | 9 | Then add the rest of the sauce ingredients and simmer for 2 minutes. | | 10 | Keep warm. | | 11 | Reheat the oil in the wok until it is very hot, but not smoking. | | 12 | Deep-fry the chicken again until it is golden and crisp, about 1 minute. | | 13 | Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. | | 14 | Ken hom prodigy guest chefs cookbook |
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