Hany Pinyin Chicken Recipes

CHINESE HONEY CHICKEN

Steps:

• In a large bowl add the egg whites and whisk until foamy (1-2 minutes) before whisking in the cornstarch and water until combined and finally folding in the chicken.
• Heat three inches of oil on medium-high heat (to 350 degrees) in a large pot and add the chicken pieces in 2 batches frying until golden brown, about 2-3 minutes per batch.
• In a large bowl mix the mayonnaise, honey and sweetened condensed milk then toss the just fried chicken into it just before serving.

CRISPY HONEY CHICKEN

Steps:

• In a medium bowl marinate the chicken with salt, pepper, soy sauce and a tablespoon of cornstarch. Let it sit for at least 10 minutes.
• Take a wide plate, spread the remaining cornstarch and coat the chicken evenly all over. Repeat the same with the raining chicken pieces and keep it aside.
• In a medium bowl mix the ingredients to create tempura batter; flour, baking powder, water and egg whites until smooth.
• Add the chicken cubes and coat them well in the batter. Deep fry the chicken cubes for 4-5 minutes. Remove the fried chicken from oil and add the next batch.
• Once all the chicken cubes are fried , double fry the chicken again until golden and crispy.
• In a skillet add honey, corn or glucose syrup and soy sauce. Bring to simmer until the sauce turns bubbly (2-3 minutes)
• Add the chicken back to the pan, toss the chicken until coated with honey sauce.
• Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.