Tuesday, November 22, 2011

Honey Ginger Chicken

Well, our menu planning is in its second month, and still going strong. I love the order it gives to dinner preparation and grocery shopping, and Daniel and I both like the variety. Not as many recipes as I anticipated carried over from last month though. We just weren't crazy about too many of the new ones. We found one this month that we both loved, though! Even though it was a little more time consuming than most of the meals I make, Daniel told me several times how much he loved it, so that made it more than worth the effort.

I also want to note before I give y'all the recipe, that I realized I did something wrong that effected the final results. I don't remember now what it was... but the glaze was supposed to turn out differently. So, keep that in mind when you look at my pictures. :-P


1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

First, cut the chicken into large chunks. In a large bowl mix all the batter ingredients until smooth. Toss chicken in batter to coat.

Heat deep fryer to 350 - or cover bottom of skillet with oil and heat to 350
  Add chicken, and cook for 5 or 6 minutes, turning gently until cooked thoroughly. Let rest on paper towels.

Dispose of oil in pan. Keep 1 1/2 tsp reserve for sauce. Add garlic and ginger, and stir fry for 30 seconds. Add salt, honey, vinegar, water. Mix well. Combine 1 tsp corn starch with 1 tsp water, mixing well. Add to sauce and simmer for 2 minutes.
Coat chicken in sauce. Serve with white rice and your favorite steamed veggies.

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