So here we will present for your tastebud's enjoyment, the other half of our meal, the Honey Soy Chicken. Although I'm not ever terribly thrilled with recipes requiring battering or crumbing, I decided to give this one a go....besides I had Hubby here to do the battering lol. We had never tried the asian style batter before,,,you know the one that you get on the pork and chicken in chinese restaurants. I had always wondered how they made it so light and crispy,,,,,now I know :-D
HONEY SOY CHICKEN
400 grams Chicken, cut into either strips or cubes
1/3 cup Plain Flour
1/3 cup Water
1 1/2 Tablespoons Peanut Oil
2 Egg Whites
Vegetable Oil for deep frying
Honey Soy Sauce
1 tablespoon Peanut Oil
2 cloves Garlic, crushed
1 tablespoon freshly grated Ginger
1 tablespoons Salt Reduced Soy Sauce
1/4 cup Honey
1 tablespoon Dry Sherry
1/3 cup Chicken Stock
1 1/2 teaspoons Corn Flour
1 teaspoon water
Whisk the flour and water together in a medium sized bowl.
Whisk in the Peanut Oil and whisk until smooth.
Allow to stand for 30 minutes
Beat the egg whites in a small bowl until soft peaks form, gently fold into the flour mixture in two batches.
Dip the chicken into the batter and deep fry immediately in hot vegetable oil in batches for about 5 minutes or until brown and tender.
Drain on paper towel.
Honey Soy Sauce
Heat oil in small saucepan. Add the garlic and ginger and cook, stirring for 1 minute.
Add the soy sauce, honey, sherry and stock, cook stirring for a further 3 minutes or until it slightly thickens.
Stir in the blended cornflour and water, stir over heat until it boils and thickens.
Place chicken on plate and top with Honey Soy Sauce.
This recipe is best made just before serving.
Not suitable to freeze or microwave.