Chicken: Szechuan Honey Garlic Chicken
Source of Recipe
posted by marge2 to recipecircus, from Progers
Recipe Introduction
"A delicious tempura-like batter that makes wonderful chicken tenders or base for sweet and sour pork or chicken"
List of Ingredients
3/4 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup water
2 tablespoons soy sauce
2 cloves garlic, flattened
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons water
2 tablespoons dry sherry
2 cloves garlic, minced
2 teaspoons cornstarch
12 ounces boneless, skinless chicken breast halves
Cooking oil for deep-fat frying
1 tablespoon cooking oil
3 cups broccoli floweretsRecipe
In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic.
Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter.
In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees F. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels.
Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter.
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