Honey Garlic Chili Chicken

Chicken

2 large boneless chicken breasts cut into 1/4" slices
1 tablespoon corn starch
2 tablespoons ShaoHsing 
1 teaspoon sesame oil


Tempura Batter

1 cup flour
1/4 cup corn starch
1  teaspoon baking powder
salt
pepper
soda water

Sauce

1/8 cup of water
1/4 cup brown sugar
1/2 cup honey
1 to 2 tablespoons oil
5 or 6 garlic cloves chopped
1 to 2  tablespoon rice vinegar
2 tablespoons Thai sweet chili sauce


Onion
Red Pepper
Ginger
Green onions 


Directions

Slice the chicken breasts into 1/4 inch slices
Mix with the Corn starch, ShaoHsing and sesame oil and leave to marinate for 20 to 30 minutes.

Heat water and add brown sugar.  Stir until sugar is dissolved.  Add honey.
Heat oil and add garlic.  Cook until garlic starts to turn golden.  Don't burn.
Add the rice vinegar and the honey mixture and Thai Sweet chili sauce.   Simmer on low until sauce thickens. 

Heat oil in wok or large skillet.   350°F. 

Mix dry ingredients for batter.    Add the soda water.   More or less depending on how thick you like your batter.  I like a thin batter.   

Dip chicken pieces into batter, let some drip off before adding to hot oil.   Cook until golden brown, turning once or twice.
Cook chicken in batches.  Drain on paper towels.   When ready to serve, add the chicken to the sauce and toss to coat well.

Stir fry sliced onions and red peppers.  Add to the chicken and sauce.

Finish with chopped green onion and serve with rice. 



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