Ingredients

The following ingredients have 4 Servings
  • 2 large boneless, skinless chicken breasts (, cut into bite-sized pieces)
  • 1 cup cornstarch (, combined with 1 teaspoon salt)
  • Oil for deep-frying
  • For the Marinade:
  • 2 large egg whites
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon Chinese rice wine ((can substitute sherry))
  • For the Sauce:
  • 3 cloves garlic (, peeled and minced)
  • 1 tablespoon minced ginger
  • 3/4 cup chicken broth
  • 1/4 cup tamari or soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • OR brown sugar alternative ((for low sugar option))
  • 1 1/2 tablespoons toasted sesame oil
  • 2 teaspoons Chinese rice vinegar
  • sesame seeds for garnish

Instruction

  • Whisk the marinade ingredients together with a fork and pour over the chicken in a bowl. Stir to coat the chicken and set aside while preparing the sauce.
  • To make the sauce, combine all the ingredients, except for the garlic, ginger and sesame oil, until the cornstarch, honey and sugar are dissolved.In a medium saucepan over medium high heat, fry the garlic and ginger for 1 minute. Pour in the sauce and bring it to a boil for 1 minute. Remove from heat.
  • Heat the oil in a deep fryer to 375 degrees F. Alternatively heat about an inch of oil in a heavy frying pan. Dredge the chicken pieces in the cornstarch/salt mixture, shake off the excess cornstarch deep fry the chicken in batches until golden brown and crispy. (Note: Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.) Be careful not to over-crowd the deep fryer. Place the chicken pieces on paper towels to drain while frying the next batch.
  • Add the fried chicken to the sauce, stirring to thoroughly coat each piece and let the mixture simmer for a couple of minutes until the chicken has absorbed the sauce.Serve immediately with steamed rice and sprinkle with sesame seeds.