This is one of my favorite things to get at a Chinese restaurant, and while this isn't the perfect recipe, it's very good!
It is also, if time consuming, rather simple. The recipe called for 1.5 pounds of chicken for deep-frying, but it makes so much batter you could probably get away with more.
Batter:
- 4 Tbsp Cornstarch
- 1/4 c. Flour
- 1 tsp Baking Powder
- 1/2 c. Water
- 1 Egg
- 1 Egg White
- Pinch of salt
Mix all of the batter together, and set aside covered for 30 minutes. I recommend steaming some rice during this time, the sauce is better warm.
Sauce:
- 1 1/2 Tbsp Oil
- 2 tsp Ginger (minced or paste)
- 1-2 Tsp minced Garlic - to taste
- 3 Tbsp Honey
- 1 Tsp rice wine vinegar
- 1/2 c. Water
- 1 Tsp cornstarch (mixed with 1 Tsp water)
Heat the oil in a pan, adding ginger and garlic and cooking for about 30 seconds. Just heated really. Add the water, vinegar, and honey, stirring well. Finally add the cornstarch mixture and simmer for 2 minutes, stirring occasionally.
To cook the chicken (and/or tofu) prepare your deep-fryer or instead prepare a deep pot and heat enough oil to submerge the morsels. I confess I had little to do with this process (Jasmine did the work here). Just be careful that the chicken cooks all the way through. When done it should have a crispy outside and a golden color.