Last night’s dinner.
This was one of those spur of the moment dinners.
I had bought boneless chicken breasts on my
way to work, but had no idea what I was going to do with them.
Initially was thinking maybe Chicken Piccata
with a side of pasta.
But at the last minute I decided I really wanted
Honey Garlic Chili Chicken
2 large boneless chicken breasts cut into 1/4″ slices
1 tablespoon corn starch
2 tablespoons ShaoHsing
1 teaspoon sesame oil
1 cup flour
1/4 cup corn starch
1 teaspoon baking powder
1/8 cup of water
1/4 cup brown sugar
1/2 cup honey
1 to 2 tablespoons oil
5 or 6 garlic cloves chopped
1 to 2 tablespoon rice vinegar
2 tablespoons Thai sweet chili sauce
Slice the chicken breasts into 1/4 inch slices
Mix with the Corn starch, ShaoHsing and sesame oil
and leave to marinate for 20 to 30 minutes.
Heat water and add brown sugar.
Stir until sugar is dissolved. Add honey.
Heat oil and add garlic.
Cook until garlic starts to turn golden. Don’t burn.
Add the rice vinegar and the honey mixture and Thai Sweet chili sauce.
Simmer on low until sauce thickens.
Heat oil in wok or large skillet. 350°F.
Mix dry ingredients for batter. Add the soda water.
More or less depending on how thick you like your batter.
I like a thin batter.
Dip chicken pieces into batter, let some drip off before adding to hot oil.
Cook until golden brown, turning once or twice.
Cook chicken in batches. Drain on paper towels.
When ready to serve, add the chicken to the sauce and toss to coat well.
Finish with chopped green onion and serve with rice.