Honey Walnut Chicken Recipe Chinese

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CHINESE HONEY-WALNUT SHRIMP



Chinese Honey-Walnut Shrimp image

Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.

Provided by SweetNsalty

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon egg white
¼ teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
¼ cup water
¼ cup white sugar
½ cup walnut halves
3 tablespoons mayonnaise
½ tablespoon honey
½ tablespoon sweetened condensed milk
1 teaspoon lemon juice
⅓ cup cornstarch
vegetable oil for frying

Steps:

  • Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
  • Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
  • Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
  • Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
  • Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
  • Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
  • Serve shrimp with the walnuts and honey dressing.

Nutrition Facts : Calories 708.9 calories, Carbohydrate 55.7 g, Cholesterol 179.1 mg, Fat 45.1 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.9 g, Sodium 625.3 mg, Sugar 32.8 g

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts

Provided by Celia

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 cup water
⅔ cup white sugar
½ cup walnuts
4 egg whites
⅔ cup mochiko (glutinous rice flour)
¼ cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Steps:

  • Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  • Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  • In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 68 g, Cholesterol 179.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 340.2 mg, Sugar 45.2 g

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)



Pf Changs Crispy Honey Chicken (Copycat) image

This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!

Provided by SarahBeth

Categories     One Dish Meal

Time 2h20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 21

1 lb chicken breast, boneless skinless cut into medium sized chunks
1 tablespoon minced garlic
vegetable oil (for frying)
2 green onions, finely minced
4 ounces all-purpose flour
2 1/2 ounces cornstarch
1 egg
6 ounces water
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon light soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon cornstarch
1/2 cup sake or 1/2 cup rice wine
1/2 cup honey
3 ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar
1/4 cup cornstarch
1/4 cup water

Steps:

  • To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
  • Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
  • To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
  • Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

ORANGE WALNUT CHICKEN



Orange Walnut Chicken image

For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken. With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste. -TerryAnn Moore, Vineland, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1/3 cup thawed orange juice concentrate
5 tablespoons canola oil, divided
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 to 2 tablespoons grated orange zest
2 to 3 teaspoons grated lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade., Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a thermometer reads 170°. , Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. , Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions.

Nutrition Facts :

MOM'S CHINESE WALNUT CHICKEN



Mom's Chinese Walnut Chicken image

This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt -- although it is probably lower in sodium than anything you would get at a Chinese restaurant. You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing).

Provided by Lowfat Linda

Categories     Chicken Breast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken breasts
3 tablespoons cornstarch
3 tablespoons oil
2 tablespoons soy sauce
1 pinch sugar
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1 cup walnuts, chopped or broken into large pieces
3/4 cup water, warm
1/2 cup soy sauce

Steps:

  • Make sure to start your rice before starting the Walnut Chicken!
  • Cut chicken into half-inch pieces.
  • Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
  • Add the sugar, garlic and ginger powder and mix.
  • Add the chicken and stir to coat. Put aside.
  • Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
  • Move the walnuts to a separate bowl.
  • Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
  • Add the nuts to the chicken and stir-fry for a couple more minutes.
  • Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
  • If more sauce is desired, just add additional water and heat.
  • Serve hot with rice.

Nutrition Facts : Calories 389.4, Fat 21.4, SaturatedFat 2.6, Cholesterol 87.8, Sodium 1775.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.1, Protein 41.2

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