Chinatown chicken is a delicious Chinese dish that goes great served over brown or white rice. The chicken is coated with cornstarch and then deep-fried. If you would prefer you can cook the chicken in a wok or skillet in a little bit of hot oil instead. The chicken is coated with a sauce. The sauce has kind of a sweet, sour and salty flavor from ingredients such as honey, soy sauce, and vinegar. You can serve with the recipe with rice and egg rolls. Enjoy.
- 1 1/2lbs boneless skinless chicken breasts (cut into 1-inch chunks)
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- ½ teaspoon ground white pepper
- ½ cup of soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons of rice wine vinegar
- 1 tablespoon honey
- oil (for frying)
- In a medium bowl combine garlic, ginger, white pepper, soy sauce, brown sugar, vinegar and honey. Mix well and set aside.
- Coat the chicken pieces with the cornstarch until evenly coated. Heat oil in a deep-fryer to 375 degrees F. Cook the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
- While the chicken is cooking. Pour the sauce into a medium saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes or until the sauce has thickened slightly.
- Toss the cooked chicken with the sauce and serve over rice and top with sliced green onions if desired.