Yield: 1 servings
Measure | Ingredient |
---|---|
6 \N | Chicken breast halves; boneless |
2 \N | 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.