I am always looking for something new and exciting to cook for dinner. I have never fried chicken and have been afraid to do so. But I was glad I tried something different and learned a new skill as well. Our family is a fan of Chinese food so I thought I would give it a try. If you like Seasame Chicken, then you will like this recipe. It is not hard to do, just takes some time to cook all the chicken. The sauce is very easy, but I would double it next time, we like a lot of sauce on our chicken. Give it a try, my kids loved it!
Crispy Honey Chicken
from http://www.crepesofwrath.net/
For the chicken:
2 pounds chicken breasts, cut into bite-sized pieces
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornstarch
1/4 cup all-purpose flour
oil for frying, enough to fill a pot or wok with 1 inch of oil (make sure you have at least a 48 ounce bottle of oil to work with)
For the sauce:
3-4 cloves garlic, minced
1 onion, diced
1/2 teaspoon ground ginger
1-2 teaspoons sriracha
1/4 cup honey
3 tablespoons low-sodium soy sauce
2 tablespoons white wine vinegar
2 tablespoons granulated sugar
1/4 teaspoon sesame oil (optional)
1/4 cup water + 1 tablespoon cornstarch
1. Toss your cut-up chicken with the egg, then with the flour and cornstarch. It will be sticky. Set aside. Heat 1-inch of oil in your frying vessel and allow to heat up, never allowing the temperature to rise above 375 degrees F or to start simmering or boiling. The oil should look like it is heating up (it will move around slightly), but you never want to see any bubbles forming until you have added in the chicken.
2. Fry the chicken in batches, 8-10 minutes for each batch, until golden and crispy. Check a piece or two to be sure that it’s cooked through, but also to be sure that it’s crispy enough. With a slotted spoon, remove the chicken to a cutting board or a plate lined with paper towels and drain. Do this until all of the chicken has been fried; don’t overcrowd the pot, either. It doesn’t matter how many batches you have to do, as the chicken will be warmed again when it is added to the sauce. Be careful when disposing of the oil (allow it to cool completely first).
3. Saute your onion and garlic with about a tablespoon of oil for five minutes or so, until softened. Add in the rest of the combined sauce ingredients and stir over medium heat until slightly thickened, then add in the water and cornstarch mixture. Stir until thickened, and be careful not to burn it! This shouldn’t take more than 8 minutes or so. Add in the fried chicken pieces and stir until well coated. Serve hot over rice or vegetables. Serves 4-5.
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