As I mentioned lately it’s really hard to get new recipes for chix breasts that can be done without oven. But I’m tough and I did it… again 0_o. I found this idea on some kind of site that offered base asian recipes. It really needed improvement, cos without it the batter wouldn’t have any taste at all, same with chicken. But maybe the whole idea was for the taste in the sauce, which was absolutely fantastic. I also found my old school chinese recipe book, and I found there some awesome idea for chinese fries. I’m going to make it very soon and share it of course with all of you the readers of Magda Cooks…
500g (1 lb) chix breast
oil for deep frying
PAPER TOWELS! (remember everything “degreased” on paper towels is automatically “light”) 😛
1/2 cup all purpose flour
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
3 tbsp ketchup
3 tbsp honey
2 tbsp white wine vinegar
½ cup water
2 tablespoons cornstarch
1 tsp sesame oil
the juice of ½ orange ( I added apple juice and 1 additional tbsp of vinegar)
sprinkle of garlic powder
Chix in batter, NOTE: Start from heating good amount of oil into wok or fryer or any other skillet you think is sufficient for this job.
Cut chix breasts into bite size chunks. In the bowl mix all the ingredients for batter, make sure the consistency is smooth and not too thick. Put chix into hot oil and deep fry for at least 10 minutes or until nicely browned. You will have to do it in batches – to fry all pieces evenly.
!!! DON’T FORGET TO DRAIN ON PAPER TOWELS !!!
In a s-m-all pot whisk ketchup, honey, water, vinegar, cornstarch, sesame oil, orange juice and garlic powder. On medium heat start boiling the mixture until the sauce thickens and is bubbly.
Pour sauce into s-m-all bowls.
Serve the meal with basmati rice and sauce as a dip (also can be mixed together and served on top of the rice) I thought that way will be nicer this time.
Until next time, take care of yourself and each other 0_o
P.S. Cookies thoughts: This was not a S-M-ALL recipe at all, and again, Magda Cooks… It just right!