Honey Chicken
Directions
- 1Marinate diced chicken breast with 2 tbsp light soy sauce, 2 tbsp Shaoxing cooking wine, 1 tsp white pepper, and 1 egg white. Mix well and leave in the fridge for one hour.
- 2Mix cornflour, rice flour, and baking powder in a bowl. Season with salt.
- 3Coat the marinated chicken pieces in the flour mixture.
- 4Fry chicken in hot oil until golden brown and crispy, about 6-7 minutes. Remove and drain on a wire rack.
- 5Mix 1 tbsp light soy sauce, 4 tbsp water, grated garlic, chicken bouillon, rice vinegar, and honey in a bowl. Stir well.
- 6Add the sauce to the wok, bring to a simmer.
- 7Add the fried chicken to the wok and toss to coat in the honey sauce.
- 8Garnish with sesame seeds and spring onions. Serve with rice.
Ingredients
- 800 g chicken breast, diced
- 5 tbsp light soy sauce
- 2 tbsp Shaoxing cooking wine
- 1 tsp white pepper
- 1 egg white
- 5 cloves garlic, finely grated
- 1 tsp chicken bouillon
- 1 tsp rice vinegar
- 3 tbsp honey
- 150 g cornflour
- 150 g rice flour
- 1 tbsp baking powder
- 1 oil
- 1 rice
- 1 spring onions
- 1 white sesame seeds
Equipment
frying panwokknifebowlgraterchopsticksspoonwire rack