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Honey Chicken

This was a great recipe! I really really liked the batter on the chicken, the sauce was good, although I think I would possibly experiment just slightly with it next time. It just didn’t have that depth of flavor I was looking for, but still really yummy! The chicken is deep fried, so it’s not very healthy, but I’m sure much better for you than Chinese takeout, and no msg! I served it with brown rice and steamed broccoli, so really the chicken is the only unhealthy component.

Ingredients:
– 4 large chicken breasts, boneless and skinless
– oil for deep frying, I used canola

Batter Ingredients:
– 4 tbsp. cornstarch
– 1/4 cup flour
– 1 tsp. baking powder
– 1/2 cup water
– 1/2 tsp. salt
– 1 egg
– 1 egg white

Sauce Ingredients:
– 1 1/2 tbsp. oil
– 2 tsp. ginger (the recipe called for fresh, but I just had ground ginger, so I added it last)
– 4 cloves garlic, minced
– 1/2 tsp. salt
– 3 tbsp. honey
– 1 tsp. rice wine vinegar
– 1/2 cup water
– 1 tsp. cornstarch mixed with 2 tsp. water to make a thickener
– sesame seeds

Directions:
In a large bowl, mix all the batter ingredients together. Cover and let sit for 10 minutes. Slice up the chicken breasts into 1-inch pieces and toss in the batter. Cover and let sit for another 20 minutes.
Heat oil in a large pan and bring to 350F. Fry chicken pieces in two batches and remove the chicken once the batter is firm and lightly golden brown. Remove to paper towel lined plates, to drain off excess oil.
For the sauce, In a separate pan, heat the oil and add in the garlic. Let sauté 30 seconds or until fragrant. Add in the salt, honey, vinegar, and water. Add in the ginger at this point, if using ground and not fresh. If you were using fresh ginger, you should add it with the garlic at the beginning. Add in the cornstarch and water mixture to the sauce. Mix well, and let the sauce simmer and thicken for about two minutes.
Toss the chicken with the sauce, coating evenly, and garnish with sesame seeds. Serve with brown rice and vegetables.

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