Chicken macadamia
1 servings
Ingredients
| Quantity | 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 |
Directions
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.