Categories: Asian

Ingredients

• Chicken:
• 1 lb. chicken breast, cut into medium-sized chunks
• Vegetable oil, for frying and deep-frying
• Batter:
• 4 oz. all-purpose flour
• 2 1/2 oz. cornstarch
• 1 egg
• 6 oz. water
• 1/8 tsp baking powder
• 1/8 tsp baking soda
• Chicken Seasoning:
• 1 tbsp light soy sauce
• 1/8 tsp white pepper
• 1/4 tsp kosher salt
• 1 tbsp cornstarch
• Sauce:
• 1/2 cup sake or rice wine
• 1/2 cup honey
• 3 oz. rice vinegar
• 3 tbsp soy sauce
• 6 tbsp sugar
• 1/4 cup cornstarch
• 1/4 cup water

Directions

1. Make the batter at least 2 hours in advance.

2. Mix all the batter ingredients in a bowl and refrigerate.

3. After an hour and 40 minutes, mix all the seasoning ingredients in a large bowl and mix in the chicken. Make sure that the chicken is covered entirely.

4. Place the chicken in the fridge to marinate for at least 20 minutes.

5. Mix all the sauce ingredients (except cornstarch and water) in a bowl and set aside.

6. fore you begin frying your chicken, line a plate with paper towels in preparation for draining the oil; heat the oil to 350.

7. When your oil is heated, remove the chicken from the fridge and pour the batter all over it.

8. One by one, lower the coated chicken pieces into the heated oil. Keep them suspended until the batter is cooked (20 to 30 seconds).

9. When all the chicken is cooked, place it on the plate covered with the paper towel to cool and drain.

10. Bring the sauce mixture to a boil. While waiting for it to boil, mix the cornstarch and water in a separate bowl.

11. Slowly pour the cornstarch mixture into the sauce and continue cooking for 2 minutes, until the sauce thickens.

12. When the sauce thickens, remove it from the heat.

13. When the chicken is cooked, pour some sauce over the entire mixture, just enough to cover the chicken.

14. Transfer everything to a plate with rice or Chinese noodles and serve.

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