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Chinese Honey Chicken

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ready in: 1-2 hrs
serves/makes:   4

recipe id: 64164
cook method: stovetop

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4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white


1 1/2 pound boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying


1 1/2 tablespoon peanut oil
2 teaspoons chopped fresh ginger
3 tablespoons finely sliced garlic
1 teaspoon salt
3 tablespoons sugar
1 teaspoon Chinese white rice vinegar
1/2 cup water
1 teaspoon cornstarch, MIXED WITH
1 teaspoon water
toasted sesame seeds (optional garnish)


Mix the batter ingredients together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes.

Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels.

SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm.

Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediately.

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393 calories, 12 grams fat, 26 grams carbohydrates, 43 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Where is the honey, honey? I found a similar recipe will use approx 8 tablespoons give or take.

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