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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 7 |
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This recipe is the best recipe for Chinese Chicken. It comes with an alternate sauce that can be used for serving with it. I recommend trying it with and without the sauce. You can also use pork with this recipe Thank you Lynn for the recipe Ingredients:
oil, heated to 350 degrees (for frying) |
1 tablespoon oil |
1 egg |
1 teaspoon cornstarch |
1 teaspoon salt |
1 teaspoon soy sauce |
1/4 teaspoon white pepper |
4 -6 chicken breasts (deboned) or 4 -6 pork chops (deboned) |
leftover marinade |
1/4 cup flour |
1/4 cup water |
1 tablespoon cornstarch |
2 tablespoons oil |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup chicken broth |
3 tablespoons lemon juice |
2 tablespoons vinegar |
1 tablespoon ketchup |
1/2 teaspoon salt |
1/4 cup honey |
2 tablespoons light corn syrup |
1 tablespoon oil |
1 garlic clove |
1 dash white pepper |
1/2 lemon, rind of (remove later) |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. Cut raw chicken into equal bite size chunks if using pork chops debone and cute into chunks.
2. Combine all the ingredients for the marinade and dump chicken or pork into the marinade let sit for 30 minutes or more (max 2 hours).
3. Take the marinating chicken and mix in with it the flour, water, cornstarch, oil, baking soda and the salt.
4. Using a fork take single pieces of chicken and drop into the oil, Cook about 10 pieces at a time. Less for a smaller pot.
5. Cook until chicken is done.
6. For the sauce.
7. Combine the cornstarch and the water with a fork and set aside.
8. Mix remaining ingredients of the sauce in a pot on the stovetop. Bring to a boil.
9. Using a whisk, whisk in the cornstarch mixture and remove the pot from the heat when the sauce thickens.
10. ENJOY.
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