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    Szechwan Honey Garlic Chicken


    Source of Recipe


    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 flowerets




    Recipe



    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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