Honey chicken #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Cornstarch |
| ¼ | cup | Flour |
| 1 | teaspoon | Baking powder |
| ½ | cup | Water |
| ½ | teaspoon | Salt |
| 1 | Egg | |
| 1 | Egg white | |
| 2 | tablespoons | Salt |
| 1½ | pounds | Boneless chicken breasts cut in thin strips |
| 2 | cups | Peanut oil; for deep-frying |
| 1½ | tablespoon | Peanut oil |
| 2 | teaspoons | Chopped ginger |
| 3 | tablespoons | Finely sliced garlic |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | White rice vinegar |
| ½ | cup | Water |
| 1 | teaspoon | CORNSTARCH MIXED WITH: |
| 1 | teaspoon | Water |
Directions
BATTER
SAUCE
Date: Wed, 17 Apr 1996 21:27:28 -0400 From: Wendy Lockman <wlockman@...> MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes.
Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels.
TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #108
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .