Honey Chicken
Ingredients
Batter:
4 Tbsp. cornstarch
1/4 C. flour
1 tsp. baking powder
1/2 C. water
1/2 tsp. salt
1 egg
1 egg white
2 Tbsp. salt
1-1/2 lb. boneless chicken breasts cut in thin strips
2 C. peanut oil, for deep-frying
Sauce:
1-1/2 Tbsp. peanut oil
2 tsp. chopped ginger
3 Tbsp. finely sliced garlic
1 tsp. salt
3 Tbsp. sugar
1 tsp. white rice vinegar
1/2 C. water
1 tsp. cornstarch; mixed with
1 tsp. water
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)