Tuesday, June 12, 2012

Allergy free crispy Chinese honey chicken recipe

  • 2 chicken breasts, cut into 2cm chunks
  • Oil for frying (enough to layer the bottom of a wok or enough to deep fry)
  • 4 tbsp cornflour
  • ¼ cup Orgran all purpose flour
  • 1 tsp baking powder
  • ½ cup water
  • ½ tsp salt
  • 2 tsp Orgran No Egg, whisked with 90mls water until thick
  • 1 ½ tbsp oil
  • 2 tsp ginger, minced
  • 3 tsp garlic, minced
  • 1 tsp salt
  • 3 tbsp honey
  • 1 tsp rice wine vinegar or white vinegar
  • ½ cup water
  • 1 tsp cornflour mixed with 1 tsp water
  • Sesame seeds to garnish

  • In a large bowl whisk all the batter ingredients together until smooth.
  • Cover and allow the batter to sit for at least 30 minutes.
  • Add the chicken chunks to the batter tossing to coat.
  • Heat the oil on high.
  • Fry chicken chunks in batches for 2 minutes or until the batter becomes firm, turning as little as possible to keep the batter on the chicken if not deep frying.
  • Remove and drain the chicken on some paper towels.
  • Heat 1 ½ tbsp of oil in your wok.
  • Add garlic and ginger and cook for 30 seconds. 
  • Add the salt, honey, vinegar, and water and mix well.
  • Combine 1 tsp of water with 1 tsp of cornflour then add this to the sauce.
  • Simmer for 2 minutes.
  • Coat the chicken with the sauce and garnish with sesame seeds.
  • Serve with white rice.

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