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honey_chicken.md

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Chinese Honey Chicken

This is a clone of the PF Chang's recipe of the same name. Oddly enough, there is no honey in it.

tags: chinese, chicken, stir-fry

serves: 4

Ingredients

  • 1 1/2 pound boneless chicken breasts, cut in thin strips
  • 2 cups peanut oil, for deep-frying

Batter

  • 4 tablespoons cornstarch
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white

Sauce

  • 1 1/2 tablespoon peanut oil
  • 2 teaspoons chopped ginger
  • 3 tablespoons finely sliced garlic
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 teaspoon Chinese white rice vinegar
  • 1/2 cup water
  • 1 teaspoon cornstarch, mixed with
  • 1 teaspoon water

Directions

Mix the batter ingredients together in a medium-sized bowl until smooth. Cover and leave at room temperature for for 30 minutes.

Combine the chicken with the batter. Heat a wok or large deep skillet add the oil for frying. When the oil begins smoking, stir-fry the chicken in batches for 2 minutes or until the batter is just firm. Remove the chicken with a slotted spoon and drain on paper towels. Return the chicken to the oil and stir-fry for another 2 minutes.

Toss with sauce (see below) and serve over steamed rice.

TO MAKE SAUCE: Heat a small saucepan and add the oil, ginger and garlic, stirring for 30 seconds. Add the rest of the sauce ingredients and simmer for 2 minutes or until it starts to thicken.