Chinese Fried Chicken

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  • Chinese Fried Chicken
  • Chinese Fried Chicken

Ever wonder how the Chinese restaurants make their chicken so amazingly moist and yet crispy! Well, I think I have finally figured it out. The secret is the batter and corn starch! I feel like I just solved a mystery that's been looming in my mind for years! This recipe turned out just the way that I had hoped it would. Toss it with Honey Garlic Sauce and Mmmm, so delicious!
-Robin

Chinese Fried Chicken

Also seen on Sugar n' Spicegals

Ingredients

1 pound chicken breast
1/2 teaspoon salt
pinch black pepper
1 cup canola oil

Directions

Make the frying batter in a large bowl by whisking the egg white and adding the remaining ingredients.
Mix the batter till smooth.
Add the chicken chunks that have marinated in the salt and pepper.
Set the bowl in the fridge for at least a half hour.
Heat the oil in a wok, or frying pan. (I used a frying pan since I don't own a wok)
Make sure the oil is hot by testing a small piece of the chicken, it should start to sizzle immediately.
Cook the chicken pieces till golden brown and cooked through. About 3-4 minutes on each side.
(Make sure they are spread out in the pan so they don't stick together)
Dish chicken out and place on papertowels to drain off excess oil.

For the Honey Garlic Sauce:
Mix the honey, salt, garlic powder, vinegar and water together.
Add the mixture to the pan that the chicken was fried in with the 2 Tbsp. of oil.
Heat to a simmer and add the cornstarch mixture to thicken.
Give it a quick stir and adjust taste with salt or sugar to your liking.
(I just added a tiny bit of salt)
Remove from heat and toss with your Chinese Fried Chicken, or pour in a bowl for dipping.
If tossing with the chicken garnish with toasted sesame seeds.

Honey Garlic Sauce

1/3    cup    honey
1    teaspoon    salt
1/4    teaspoon    garlic powder
2    teaspoons    apple cider vinegar
1/3    cup    water
2    teaspoons    cornstarch
2    tablespoons    canola oil
   to taste    sesame seeds

Batter

1    egg whites
1/2    cup    flour
1/4    cup    cornstarch
1/2    teaspoon    baking powder
1/2    cup    water ( ice cold )
1    tablespoon    canola oil
1/4    teaspoon    salt

Servings

12

From Sugar n' Spicegals

Complementary Recipe(s)

Stuffed Chicken Breast
Chicken Cordon Bleu Bites
Chicken Cutlet & Spinach Salad


 

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