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No Allergens specified
No Diets specified
1½ lb thinly sliced boneless skinless chicken breasts
2 cups oil, for deep frying
1 egg white
3 Tbsp soy sauce
3 Tbsp apple juice OR orange juice
3 Tbsp cornstarch
¼ tsp baking soda
½ cup flour
½ cup cornstarch, plus more as needed.
½ tsp baking powder
½ tsp kosher salt
SAUCE
6 Tbsp sugar
¼ cup honey
¼ cup soy sauce
½ cup water
2 Tbsp rice vinegar.
2 garlic cloves, crushed
2 tsp sesame oil
1-1½ tsp hot sauce
¼tsp kosher salt
Pinch black pepper
4 tsp
cornstarch diluted in ½ cup water, for slurry
Cut chicken into very narrow strips.
Once oil is hot, add chicken strips, one at a time, to the oil. Fry chicken in batches until crispy. Drain on a cookie rack or paper tow-el-lined baking sheet.
3
2 Prepare the wet coating. In a bowl, whisk together egg white, soy sauce, and apple juice. Combine cornstarch with baking
soda; add to mixture. Mix in chicken and let 5 Meanwhile, prepare the sauce. In a pot,
combine sugar, honey, soy sauce, water, rice
rest while you prepare the next step.
vinegar, garlic, sesame oil, hot sauce, salt
Prepare the dry coating. Combine all dry in-gredients. Add to chicken mixture; mix well.
and pepper. Bring to a boil. Add cornstarch slurry. Cook until sauce thickens, about 2
minutes.
4
Heat oil in a pot or deep fryer. Sprinkle a little more cornstarch into the chicken mixture to ensure all strips are fully coated.
6 Add fried chicken to the pot; toss to coat.
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