I made this for the first time along with my fried rice and it’s one I will make again! When I first read the recipe I thought it was going to be very involved, but turned out so easy. Next time I’m making a double batch!
1 ½ lbs or more boneless chicken breasts – cut or sliced in pieces.
In a large bowl combine the following ingredients for the batter. Let it sit in the refrigerator for about 30 minutes before adding your chicken:
- 4 tablespoons cornstarch
- ¼ cup flour
- 1 teaspoon baking powder
- ½ cup water
- ½ teaspoon salt
- 1 egg and 1 egg white
- I also added some crushed hot peppers for some heat – this is optional
Heat some vegetable oil in a deep pan or wok to about 350 degrees. Fry the chicken pieces and drain on a paper towel. Set aside while you make your sauce.
- 1 ½ tablespoons oil
- 2 teaspoon ginger – minced (I used dried ginger but I think my chicken would have had more flavor with fresh)
- 3 tablespoons garlic – minced
- 1 teaspoon salt
- 3 tablespoons honey
- 1 teaspoon rice wine vinegar
- ½ cup water
- 1 teaspoon cornstarch (mixed with 1 teaspoon water)
- Sesame seeds for garnish (optional)
Heat oil in your pan or wok. Add garlic and ginger and stir for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for about 2 minutes.
Toss chicken in the sauce and sprinkle with sesame seeds. (There’s no sesame seeds on mine because I didn’t have any, next time I will)….. Enjoy!