sunset harvest

Saturday, October 22, 2011

A mild meal to please all!

Chicken comes around our table a lot. Or as my husband likes to call it, "Yard Bird." Sorry Doug, we will not be having red meat every night of the week! This turned out great, no leftovers which I always take as a good sign! I really liked this recipe because you didn't have to deal with a lot of messy batter. Most of the time when I do recipes like this, you dip the chicken in your egg wash, flour or corn starch, etc. For this recipe you make the batter up and then just put the chicken pieces in and coat. Much easier!!

I keep my ginger in the freezer and pull it out when necessary. Using a grater it is very easy to have fresh ginger whenever you need! Begin by mixing batter ingredients and letting the batter sit covered. Below is the chicken once it is added to the batter, again after letting the batter sit for about 30 minutes.
While warming the oil up for the chicken I started to heat some water for the rice. I also began to get the ingredients ready for the sauce. And this is what the end result was, and Jack loved it so much he had 3 servings! That can say a lot coming from a 3 year old!

Honey Chicken

For the Batter:
4 TBLS corn starch
1/4 cup flour
1 tsp baking powder
1/2 cup water
1/2 tsp salt
1 Egg
1 Egg White
Mix ingredients together and let sit, covered for about 30 minutes.
Prepare chicken by cutting into 1 inch cubes. I used 2 boneless/skinless chicken breast but probably would have been better off with 3.
Warm up oil in a pan to 350 degrees and add chicken to the batter and let sit for a few minutes, turning to coat.
Begin frying chicken in batches, drain on paper towel when chicken is finished, nicely browned.
1 1/2 TBLS oil
2 tsp ginger, minced
3 TBLS garlic, minced
Heat oil in a small saucepan and add garlic and ginger and stir fry for about 30 seconds
Mix together
1 tsp salt
3 TBLS honey
1 tsp rice wine vinegar
1/2 cup of water
Add to the garlic and ginger and mix well.
Mix together
1 tsp water
1 tsp corn starch
Add to the sauce and let simmer for about 2-4 minutes. Add to the chicken and toss to coat adding sesame seeds. Serve with white rice

1 comment:

  1. Ooohhhhh....this looks really good. Another excuse to eat honey and chicken (and I think on special occasions, i.e. every other time or so, I could make a little mustard dipping sauce with these as well). I tend to cook a lot of chicken as well...and seafood. It is not unknown for Mark to say, "Can we please have something soon that doesn't cluck or swim?" A gentle hint. Okay, not so gentle. Red meat guys are all alike (Tolstoy, right? lol). Stealing this recipe, thanks.