- 4
- 10 mins
- 30 mins
Ingredients
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1/4 cup soy sauce
- 2 teaspoons chopped fresh ginger root
- 2 teaspoons chopped garlic
- 2 tablespoons hot sauce
- salt and pepper to taste
- 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
- 2 egg whites, beaten
- 3/4 cup corn starch
- 1/4 cup AP flour
- 1/4 tsp baking soda
- 1/4 cup chopped scallions
- 4 cups vegetable oil
Preparation
Step 1
Pat chicken dry and season with salt and pepper. In a shallow dish, mix together corn starch, flour and baking soda. Place the beaten egg whites in a separate shallow dish. Coat chicken with egg whites, then dredge in corn starch and flour mixture, shaking off excess. Place on a wire rack over a baking sheet and allow to dry for about 10 minutes.
Add vegetable oil to deep dutch oven or a deep fryer and preheat to 350. Cook chicken over until golden brown and cooked through, about 6 minutes. Remove chicken from frying oil and place on wire rack set over baking sheet. Place in a 200 degree oven to keep warm.
In a large skillet add brown sugar, honey, soy sauce, ginger, garlic and hot sauce. Cook over medium heat until the sauce begins to thicken, about 8 to 10 minutes.
Return chicken to skillet with sauce and toss to coat. Serve with white or fried rice, garnish with scallions.