1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
(or you can use 'popcorn' chicken from the freezer section and just fry that up)
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg white
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)
Sesame seeds (for garnish)
Step 1: 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.
Step 2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
Step 3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. 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.
Step 4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice
Recipe found on blogchef.net and was really enjoyed at our house!!