I have been wanting to make some Chinese food for awhile but every time I do, it doesn't turn out as good as I had hoped. I decided to give it another whirl. I'm glad I did because my family loved it! They all had seconds and then my hubby took some to work the next day. He usually doesn't take leftovers so that told me he really liked it. He is also really picky about his fried rice so when he said he liked the rice, I knew it was a keeper. Especially since it is such a simple recipe. The chicken I was hesitant whether they would like it but they all loved it.
2 boneless skinless chicken breasts (cut into 1” chunks)
Oil (for frying)
2 tablespoons cornstarch
1/4 cup flour
/2 teaspoon baking powder
1/4 cup water
1/4 teaspoon salt
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)
In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.
Heat oil. The original recipe called for a deep fryer heated to 350 degrees but I don't have one so I heated oil in a pan. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
To make the sauce. Heat 1 ½ tablespoons of oil in your frying 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. Add to the sauce and Simmer for 2 minutes.
Coat chicken with the sauce. Serve with fried rice or white rice.