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Aug 7, 2012

Honey Chicken

I love chinese food and it is only in the last 8 years that I've found such an appreciation for it. 
I never liked it until college.
It is hard to find a good Chinese dish that doesn't require too much work and that tastes better than takeout.
See, it is just so easy to order the takeout and it's usually super cheap, which is why I rarely have any decent chinese recipes to post.
BUT that has all changed when I found this recipe and fell in love with it!
It has a light taste, isn't too overwhelming, and really great flavor.
Here's the recipe:

Chinese Honey Chicken


1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)

4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white

1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

To Make:

 In a large bowl mix all batter ingredients together until smooth Cover and allow the batter to site for at least 30 minutes.
Add the chicken to the batter tossing to coat.

 Heat a deep fryer to 350 degrees. 
Fry chicken bits in patches for 2 minutes or until batter becomes firm. 
Drain on paper towels.

 To make the sauce. Heat 1 ½ tablespoons of oil in your wok. 
Add garlic and ginger and stir fry for 30 seconds.  
Add salt, honey, vinegar, and water.
 Mix well. 
Combine 1 teaspoon of water with 1 teaspoon of cornstarch. 
Add to the sauce and Simmer for 2 minutes.

Then coat the chicken with the sauce and garnish with sesame seeds.
Serve with rice!


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