Honey chicken has similar flavors to the more popular orange chicken; sweet and sour. Chicken dishes such as these are said to be variants of General Tso’s chicken, which is commonly found in North American Chinese restaurants.
In this recipe, the chicken is battered then, deep-fried twice for the extra crunch. It is then tossed in simple but absolutely delicious sauce. Because the dish is not spicy, kids will love it.
Ingredients:
This recipe takes about 15 to 20 minutes to make. The chicken needs to sit in the marinade for about 20 minutes. Serves 4.
Honey Sauce:
• 5 tbsp ketchup
• 4 tbsp sugar
• 3 tbsp water
• 2 tbsp honey
Batter:
• 1 large egg
• 1/4 tsp salt
• 1/6 tsp garlic powder
• 10 tbsp cold water
• 2 tsp baking powder
• 1/2 cup of cornstarch
• 3/4 cup of flour
• 2 tbsp vegetable oil
• 1 lb chicken breast, cut into 1-inch cubes
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp white pepper
• 3 tbsp water
• oil for deep frying
• toasted sesame seeds
Instructions:
To make the honey sauce, whisk all the ingredients in small bowl. Set aside.
Place chicken pieces in a bowl and add all the ingredients for the marinade: salt, garlic powder, white pepper, and water.
Mix well.
Keep this in the fridge for 15 to 20 minutes.
To make the batter, crack an egg in a bowl.
Add salt, garlic powder, and cold water. Whisk well.
Add baking powder and whisk.
Add cornstarch and flour. Whisk until all the lumps are gone.
Add the vegetable oil and whisk until you get a smooth consistency.
Get the chicken from the refrigerator and give it one more mix.
Pour the batter over the chicken and mix well. Make sure that all the chicken pieces are coated with the batter.
Heat oil in a wok or deep pan until the temperature reaches 375°F (190°C).
Use a bamboo skewer or a fork to pick up each chicken piece from the batter and gently drop it into the oil.
Fry the chicken pieces in batches. Make sure they do not crowd in the oil.
Fry each batch for about a minute to a minute and a half.
Occasionally stir when frying to ensure even cooking.
Once you’re done frying all the batches, drop all the chicken pieces back into the oil.
Fry until golden brown, about 4 to 5 minutes.
Drain on a cooling rack or a strainer.
Over high heat, pour the sauce into the wok. When it boils, turn off the heat.
Add the chicken and toss well until the sauce coats all the chicken pieces.
Transfer on a plate and top with toasted sesame seeds.
Ideas And Tips:
• If you worry about getting too much oil from frying, you may also oven bake the chicken. Simply season the chicken with salt, pepper, and garlic powder. Coat the chicken pieces with a mixture of cornstarch and flour. Dip the coated chicken pieces in egg wash then, coat them again with the flour and cornstarch mixture. Place chicken on a cookie sheet. Spray with cooking spray or brush each piece with oil or melted butter. Bake in the oven until golden brown.
• Overcrowding the wok or frying pan will lower the oil’s temperature. Frying in sensible batches will ensure proper and even cooking of the chicken pieces.
• A Safety Tip. As the chicken in this dish is cut into smaller pieces, it is not recommended to use spring-loaded tongs. Your fingers may slip while picking up the chicken pieces from the hot oil and cause the tongs to snap open. We recommend using a spider strainer or slotted ladle.
images – https://www.youtube.com/watch?v=hfxledIyK6I
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