Tuesday, April 7, 2009

Chinese Honey Chicken

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.

  • 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.

  • 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)
Now then. The sauce. I made this with my friend Jasmine, and this caused us some problems as the original recipe called for 3 tablespoons garlic. This was, of course, far too garlicky, and we were forced to scrap the first pan of sauce. Taste frequently!

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.