Description
This is a satisfying dish made of battered and deep-fried chicken pieces, coated in a sticky, sweet sauce flavored with ginger and garlic.
Ingredients
Units
Scale
- 1 1/2 lbs boneless skinless chicken breasts (cut into 1” chunks)
- Oil (for deep frying): use canola, peanut, or avocado oil
Batter
- 4 tablespoons cornstarch
- 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 cup of water
- 1/2 teaspoon salt
- 1 egg
- 1 egg white
Sauce
- 1 1/2 tablespoons oil
- 2 teaspoon ginger (minced)
- 3 tablespoons garlic (minced)
- 1 teaspoon salt
- 3 tablespoons honey
- 1 teaspoon of rice wine vinegar
- 1/2 cup of water
- 1 teaspoon cornstarch (mixed with 1 teaspoon water)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- In a large bowl, mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes.
- While the batter is setting, cut chicken breasts into 1-inch pieces.
- Add the chicken to the batter, tossing to coat.
- Heat a deep fryer to 350°F or 177°C. Or, if you don't have a deep fryer, use a large, deep, heavy pot. Fry chicken pieces in batches for 2-4 minutes or until batter becomes firm. Drain on paper towels.
- To make the sauce, heat 1 ½ tablespoons of oil in your wok or saute pan. 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 and add it to the sauce. Simmer for 2 minutes.
- Add chicken to the wok. Toss to coat. Serve chicken, optionally topped with sesame seeds, alongside white rice.
Nutrition
- Serving Size: 1
- Calories: 514
- Sugar: 13
- Sodium: 1079
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 57
- Cholesterol: 191