Chinesehoneychicken Recipes

CHINESE HONEY CHICKEN | MARION'S KITCHEN

Steps:

• Step 1.In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10-20 minutes.
• Step 2.In another bowl, mix together the chicken stock, Shaoxing wine, vinegar, honey, soy sauce and sugar.
• Step 3.Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
• Step 4.Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.
• Step 5.In a clean wok or pan over medium heat, add 1 tablespoon of oil and then add the garlic. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved and the liquid starts to foam. Then add the cornstarch mixture. Cook for another 1-2 minutes or until the sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds.
• Notes: - Shaoxing is a Chinese cooking wine made from fermented rice. Use it to add flavour to Asian broths, stocks and stir-fries. If you don't wish to use alcohol simply substitute chicken stock.

CHINESE HONEY CHICKEN

Steps:

• Marinate chicken: In a large bowl mix the chicken with the rest of the marinade ingredients together. Mix well, making sure to break up the egg white. Marinate for 15 minutes.
• Make the sauce: In another bowl combine all the sauce ingredients together and whisk well.
• Coat the chicken: Add the flour to the bowl with the chicken, including the marinade) and toss everything together well.
• Preheat oil: Fill a wok with vegetable oil ⅓ of the way through. Heat over high heat until oil reaches 325°F.
• Fry the chicken: Shake excess flour from chicken and fry in batches about 3 minutes or until cooked through and golden. Mine took 3 batches to finish all the chicken. Transfer cooked chicken to a paper towel lined plate.
• Finish the chicken: In a clean wok, add about 1 tablespoon of vegetable oil and heat over medium heat. Add the garlic and cook for 20 seconds until fragrant. Add the sauce mixture to the garlic and cook until the sugar dissolves and the liquid start to boil a bit. Stir in the cornstarch mixture and cook for 1-2 minutes or until the sauce thickens slightly. Toss in the cooked chicken pieces until each piece is evenly coated.
• Serve and garnish: Transfer the chicken to a serving plate, drizzle any leftover sauce over the chicken and garnish with sesame seeds. Serve over rice.

CHINESE HONEY CHICKEN RECIPE - (4.2/5)

Steps:

• In a large bowl mix all cornstarch, flour, baking powder, water, salt, egg, and egg white (batter ingredients) together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat. Heat a deep fryer to 350°F Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels. To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and simmer for 2 minutes. Makes 4 servings

CHINESE HONEY CHICKEN

Steps:

• 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 sprinkle with the optional toasted sesame seeds if desired) and serve immediately.