1 1/2 lbs.chicken breasts
oil (for deep frying)
1 teaspoon grated ginger
2 tablespoons honey
2 teaspoons cornstarch
1/3 cup water
1 tablespoon sweet chilli sauce
5 cups lemon juice
2 teaspoons soy sauce
Dice chicken and coat lightly with flour which has been seasoned with salt Fry chicken in batches in hot oil until golden brown or until chicken is cooked through.Remove from oil, drain on paper towels.Repeat with remaining chicken.
Pour off excess oil leaving one tablespoon of oil in pan.Add ginger to pan, saute gently one minute.Add honey, stir for one minute.Add combined cornstarch, water, chilli sauce, lemon juice and soy sauce. Stir until sauce boils and thickens. Add chicken pieces, toss in sauce for three minutes or until chicken is heated through.Add sliced shallots, cook for a further minute.
Serve with rice or chinese noodles.
1 pound chicken breast
1/2 teaspoon salt
4-5 tablespoons flour
2 cups oil for deep frying
1/4 cup chopped onion
2 chopped scallions
4 slices ginger
1/4 cup tomato catsup
1/4 cup chicken stock
1 tablespoon suger and 1 tablespoon sherry
1 or 2 tablespoons chili paste with garlic
Cut chick into 1" cubes diagonally. Add salt, flour and egg. Mix well.
Heat oil in wok on high heat. Deep-fry chicken about 1 minute. Drain, remove.
Reheat 2 tablespoons oil in wok. Stir-fry onion, scallions and ginger 1
minute. Add catsup, stock and sugar. Bring to boil. Pour in chicken. Add sherry
and chili paste with garlic. Stir.Serves 4
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