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!
Chinese Fried Chicken
Also seen on Sugar n' Spicegals
Ingredients1 pound chicken breast
1/2 teaspoon salt
pinch black pepper
1 cup canola oil
DirectionsMake 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 Sauce1/3 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
Batter1 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
12From Sugar n' Spicegals