Hello, does anyone know the recipe for the honey chicken you get on a menu in a chinese restaraunt? Its sort of crunchy with a very golden coating and usually served with hard noodles.. please. Thankyou very much in advance. xxChinese Honey Chicken?
This might be what you want, if not, it sounds good anyway !!!
HONEY SOY CHICKEN WINGS
1 kg (about 2录 lbs.) chicken wings
2 tablespoons sesame oil
3 cloves garlic
2 cm (about 1 inch) new ginger
1/4 cup soy sauce
1/2 cup honey
Cut chicken wings into 3 segments at joints, discard wing tips. Heat a deep wok for 1 minute on high.
Pour oil into wok, swiftly followed by ginger and garlic. Put chicken wings into wok and stir-fry briskly until browned; pour honey and soy sauce over wings and stir-fry for about half an hour or until the liquid resembles molasses.
Chinese Recipe for Honey Chicken
# 500g skinless chicken breast
# 3/4 cup honey
# 1 cup cornflour
# 1/2 tsp baking powder
# 2 egg whites
# cold water
# oil for deep-frying
# extra cornflour (for dusting chicken)
# 1 1/2 tsp sweet chilli sauce
# garnish: spring onion (chopped)
* Cut chicken breasts into bite-sized pieces
* Make batter: mix together cornflour, baking powder, beaten egg whites and cold water
* Dust chicken with cornflour
* Dip into batter
* Deep-fry chicken pieces for 1 min or till crisp on the outside and cooked through
* In another pan, add honey and chilli sauce
* Heat pan
* Pour hot sauce over chicken
* Garnish with chopped spring onions
* Serve immediately
HINT: You can try serving this dish on a bed of crispy fried rice noodles. To make crispy fried noodles, drop handfuls of the noodles into hot oil, fry just long enough for them to expand and turn white. Remove and place on serving dish. Add chicken pieces on top of crispy fried rice noodles then pour sauce all over.Chinese Honey Chicken?
Its called orange chicken.
I love it
Ingredients:
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar
Directions:
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.
Ingredients
6 to 8 chicken wings
1 tbsp corn oil
Marinade:
3 tbsp honey
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsp light soy sauce
1 tbsp fish sauce
Dash of pepper
Method
Combine marinade ingredients in a mixing bowl. Add chicken wings to marinade and season for several hours or preferably overnight in the refrigerator. Drain chicken wings and reserve the marinade. Place chicken wings on a lightly greased roasting pan.
Add a tablespoon of oil into the reserved marinade and brush chicken wings with it. Cover roasting pan with aluminum foil and barbecue using indirect heat for 25 to 30 minutes.
Turn over and baste with remaining marinade frequently. Serve barbecued chicken wings on individual plates with salsa (dipping sauce).
Chinese Honey Chicken
Crisp fried chicken strips in a sweet sauce. Despite the name there is no honey in this recipe. I have not yet tried it, it is for an ISO request on the recipe board. Note: When the recipe was first posted, there were an additional 2 Tablespoons of salt listed in the batter. This was a typo and never should have been there. Several reviewers alerted me to the error, and the extra salt listing has been removed.
BATTER
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying
SAUCE
1 1/2 tablespoons peanut oil
2 teaspoons chopped ginger
3 tablespoons finely sliced garlic
1 teaspoon salt
3 tablespoons sugar
1 teaspoon Chinese white rice vinegar
1/2 cup water
1 teaspoon cornstarch, mixed with
1 teaspoon water
garnish toasted sesame seeds (optional)
1. MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
2. Allow the batter to sit, covered for at least 30 minutes.
3. Combine the chicken with the batter.
4. Heat a wok or large deep skillet until it is hot and add the oil for frying.
5. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
6. You should do this in several batches.
7. Remove the chicken with a slotted spoon and drain on paper towels.
8. TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds.
9. Then add the rest of the sauce ingredients and simmer for 2 minutes.
10. Keep warm.
11. Reheat the oil in the wok until it is very hot, but not smoking.
12. Deep-fry the chicken again until it is golden and crisp, about 1 minute.
13. Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediately.
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