Friday, August 3, 2012
Honey Garlic Chinese Chicken
She was craving Chinese food but with him away for work she did not want to go out to eat alone. Instead, she made some herself. A cheap way to relive boredom and have something tasty to pig out on :)
Of course she cut down this recipe to serve one but for three to four servings:
1 1/2 lbs boneless chicken (cut into small chunks)
Oil for frying
4 Tbs cornstarch
1/4 cup flour
1 tsp baking powder
1/2 cup water
1/2 tsp salt
1 1/2 Tbs oil
2 tsp ginger (minced)*
3 Tbs garlic (minced)
1 tsp salt
3 Tbs honey
1 tsp rice wine vinegar (she just used wine vinegar)
1/2 cup water
1 tsp cornstarch (mixed with 1 tsp water)
Sesame seeds - optional to make it look pretty :)
* She learned a new trick when dealing with fresh ginger. Every time we buy ginger we have a horrible time using it all before it goes bad. To solve this problem we bought ginger, peeled it, and cut it into 1 inch pieces. We put the ginger pieces into an airtight freezer bag and froze them right away. Now, when we need ginger we just have to take out one piece and it is super easy to grate because it is frozen. Never let ginger go bad again!
Mix all the batter ingredients until smooth. Cover and let sit in the refrigerator for at least 30 minutes.
After 30 minutes remove the batter and add the chicken pieces. Cover each piece of chicken very well.
Heat enough oil for frying in a pan. Once extremely hot (so that you will get a nice brown) add the chicken and cook for about 2 minutes or until the batter becomes firm and the chicken is cooked through.
Remove from the hot oil and drain on paper towels.
In a new pan (or wok) add the 1 1/2 Tbs of oil from the sauce recipe. Once hot, add the garlic and ginger and let brown. This will only take about 30 seconds.
Add the salt, vinegar, honey and water. Mix well.
Add the cornstarch (already mixed with 1 tsp water) to the sauce. Stir and let simmer for about two minutes.
Coat the chicken in the sauce and serve with rice. Top with sesame seeds if available.
She put the sauce over the chicken. Taste was no different but the pictures are not as pretty as if she had rolled the chicken in the sauce before serving.
Adapted from Blog Chef