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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