1 ½ lbs boneless skinless
chicken breasts (cut into 1” chunks)
Oil (for deep frying)
Batter-
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
Sauce-
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)
Step
1: 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.
Step
2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2
minutes or until batter becomes firm. Drain on paper
towels.
Step
3: 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.
Step
4: Coat
chicken with the sauce and garnish with sesame seeds. Serve with white
rice.
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