This week's recipe was another first for me - the first time I've ever cooked Asian food. Typically, I let the Chinese/Japanese/Thai food delivery man handle that. But there's a first time for everything, and after making this recipe, I'm hooked. So simple, so inexpensive, and so delicious.
Ingredients:
3/4 lb boneless skinless chicken breasts, cut into small strips
Batter:
3/4 cup flour
1/4 cup cornstarch
1 heaping tablespoon bakng powder
1 egg white, beaten
2/3 cup water
2 tablespoons oil
pinch of salt
Marinade:
Dash of white pepper powderSalt, to taste
Sugar, to taste
1/2 cup water
1/2 cup cooking wine
2 teaspoons sesame oil
Honey Sauce:
3 tablespoons honey
1/4 cup sugar
2 tablespoons ketchup
1 tablespoon white vinegar
Pinch of salt
The How-To:
1. Let's start with the batter. Mix the flour, cornstarch and baking powder, then add the egg white, water, and oil. Easy peasy.
2. Let stand for 30 minutes. While the batter is doing its thing, let's marinate the chicken and make the sauce.
3. To marinate the chicken, simply stir all the marinade ingredients together and add the chicken. Let stand for 10 minutes.
4. To make the honey sauce, mix all ingredients together in a bowl (see a pattern?). Set aside.
5. Once the batter is ready, pour oil into a saucepan until it's about 2 inches deep. Heat over medium-high heat.
6. Place the chicken into the batter and coat thoroughly.
7. Drop the chicken pieces into the hot oil (use tongs or chopsticks) and fry until golden brown, about 2 minutes. Drain on paper towels. This is what they should look like when they're done.
7. Drop the chicken pieces into the hot oil (use tongs or chopsticks) and fry until golden brown, about 2 minutes. Drain on paper towels. This is what they should look like when they're done.
8. Heat the honey sauce mixture in a pan until the mixture bubbles. Mix the chicken pieces in with a spatula so they get nice and saucy. Then serve - you're done!
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