Chinese Fried Chicken

Ever wonder how the Chinese restaurants make their chicken so amazingly moist and yet crispy!  Well, I think I have finally figured it out.  The secret is the batter and corn starch!  I feel like I just solved a mystery that's been looming in my mind for years! This recipe turned out just the way that I had hoped it would.  My only problem is that I always have a hard time deciding what kind of sauce to put on the chicken.  So, I decided to make a couple of different kinds and enjoy them both!

-Robin

CHINESE FRIED CHICKEN

1 lb. chicken breasts (about 4 half breasts) cut into 1 inch chunks

1/2 tsp salt, 3 dashes of pepper

Oil for frying

(Salt and pepper chicken chunks and set aside while making batter)

Batter:

1 egg white

1/2 cup flour

1/4 cup corn starch

1/2 tsp. baking powder

1/2 cup ice cold water

1 Tbsp. oil (peanut or canola)

1/4 tsp. salt

Make the frying batter in a large bowl by whisking the egg white and adding the remaining ingredients.

Mix the batter till smooth.

Add the chicken chunks that have marinated in the salt and pepper.

Set the bowl in the fridge for at least a half hour.

Heat the oil in a wok, or frying pan.  (I used a frying pan since I don't own a wok)

Make sure the oil is hot by testing a small piece of the chicken, it should start to sizzle immediately.

Cook the chicken pieces till golden brown and cooked through.  About 3-4 minutes on each side.

(Make sure they are spread out in the pan so they don't stick together)

Dish chicken out and place on papertowels to drain off excess oil.

Toss in your favorite sauce, or you can dip them instead.

Honey Garlic Sauce:

1/3 cup honey

1 tsp. salt

1/4 tsp garlic powder

2 tsp. apple cider vinegar

1/3 cup water

2 tsp. cornstarch mixed with 4 tsp. water (for thickening)

2 Tbsp. oil left over from frying the chicken.

Sesame seeds to garnish

Mix the honey, salt, garlic powder, vinegar and water together.

Add the mixture to the pan that the chicken was fried in with the 2 Tbsp. of oil.

Heat to a simmer and add the cornstarch mixture to thicken.

Give it a quick stir and adjust taste with salt or sugar to your liking.

(I just added a tiny bit of salt)

Remove from heat and toss with your Chinese Fried Chicken, or pour in a bowl for dipping.

If tossing with the chicken garnish with toasted sesame seeds.

Sweet and Sour Sauce:

3/4 cup sugar

1/3 cup white vinegar

2/3 cup water

1/4 cup soy sauce

1 Tbsp. ketchup

2 Tbsp. cornstarch

Mix all ingredients in a medium sauce pan and bring to a boil.

Cook until the sauce thickens.  Approximately 10 minutes.

Toss with your Chinese Fried Chicken, or place in a small bowl for dipping!

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