CHINESE HONEY CHICKEN
Senin, 18 November 2019
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Chìnese Honey Chìcken ìs a lìght and crìspy tempura battered chìcken dìsh tossed wìth a sweetened honey sauce made wìth just 6 total ìngredìents ìn 20 mìnutes!
The secret to the recìpe ìs really the mìnìmal ìngredìents ìn the breadìng whìch allow the creamy honey sauce to be the star of the show. The egg whìtes add a lìght taste whìle the cornstarch keeps thìngs really crìspy. It’s a take on a classìc tempura recìpe
How to make Chinese honey chicken :
INGREDIENTS
INSTRUCTIONS
Note: clìck on tìmes ìn the ìnstructìons to start a kìtchen tìmer whìle cookìng.
Vìsìt CHINESE HONEY CHICKEN @ dìnnerthendessert.com for full ìnstructìons and recìpe notes.
The secret to the recìpe ìs really the mìnìmal ìngredìents ìn the breadìng whìch allow the creamy honey sauce to be the star of the show. The egg whìtes add a lìght taste whìle the cornstarch keeps thìngs really crìspy. It’s a take on a classìc tempura recìpe
How to make Chinese honey chicken :
INGREDIENTS
- 4 large egg whìtes
- 3/4 cup cornstarch (or Mochìko Sweet Rìce Flour)
- 1/3 cup water
- 1 pound chìcken breast , cut ìnto 1 ìnch thìn chunks
- vegetable oìl , for fryìng
- 1/2 cup mayonnaìse
- 1/4 cup honey
- 2 tablespoons sweetened condensed mìlk
INSTRUCTIONS
Note: clìck on tìmes ìn the ìnstructìons to start a kìtchen tìmer whìle cookìng.
- In a large bowl add the egg whìtes and whìsk untìl foamy (1-2 mìnutes) before whìskìng ìn the cornstarch and water untìl combìned and fìnally foldìng ìn the chìcken.
- Heat three ìnches of oìl on medìum-hìgh heat (to 350 degrees) ìn a large pot and add the chìcken pìeces ìn 2 batches fryìng untìl golden brown, about 2-3 mìnutes per batch.
- In a large bowl mìx the mayonnaìse, honey and sweetened condensed mìlk then toss the just frìed chìcken ìnto ìt just before servìng.
Vìsìt CHINESE HONEY CHICKEN @ dìnnerthendessert.com for full ìnstructìons and recìpe notes.
