chicken macadamia
- Categories
- Poultry
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 6 | Chicken breast halves; boneless |
| 2 | Eggs |
| ½ cup | Flour |
| ¼ cup | Cornstarch |
| 1 tablespoon | Ginger; finely chopped |
| 1 medium | Onion; grated |
| ½ teaspoon | Pepper |
| 2 tablespoons | Peanut oil |
| 2 tablespoons | Brandy |
| 2 tablespoons | Soy sauce |
| 6 tablespoons | Brown sugar |
| 3 tablespoons | Soy sauce |
| 1½ tablespoon | Cornstarch |
| ½ cup | Vinegar |
| ¾ cup | Water; cold |
Mix the following in a blender:eggs, flour, cornstarch, ginger, onion, pepper, peanut oil, brandy, and 2 tbls soy sauce. Marinate the chicken pieces in the batter for 20 minutes. Meanwhile, combine the brown sugar, 3 tbls 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~ for 8-10 minutes or until done. Drain. Place the chicken over rice. Spoon the sauce over the chicken and rice. Top with chopped macadamia nuts.
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