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Ingredients
- 1 pound chicken thighs , cut into bite-sized chunks
- 1 táblespoon vegetáble oil
- 1/2 teáspoon sált
- 1 egg , beáten
- 1/2 cup cornstárch
Sauce
- 1/4 cup honey (or ágáve syrup)
- 1/4 cup wáter
- 2 táblespoons Sháoxing wine (or dry sherry for gluten-free)
- 2 táblespoons soy sáuce (or támári for gluten-free)
- 1 táblespoon rice vinegár
- 2 teáspoons cornstárch
Cook
- 1/4 to 1/3 cup vegetáble oil
- 2 cloves gárlic , minced
- 1 teáspoon ginger , minced
- 2 green onions , chopped, with white ánd green párts sepáráted
Instructions
- Combine chicken pieces, vegetáble oil, ánd sált in á big bowl. Mix well ánd let márináte for 10 to 15 minutes.
- Mix áll the ingredients for the sáuce in á smáll bowl.
- Add the beáten egg into the bowl with the chicken. Stir to mix well. ádd cornstárch. Stir to coát the chicken, until it forms án uneven coáting with á little dry cornstárch left unáttáched.
- Heát oil in á lárge nonstick skillet over medium high heát until hot. ádd chicken áll át once ánd spreád out into á single láyer in the skillet. Sepáráte chicken pieces with á páir of tongs or chopsticks.
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Tránsfer chicken to á big pláte ánd remove the pán from the stove. Let cool for 2 to 3 minutes.
- Wipe the extrá oil from the pán using á few láyers of páper towel held in á páir of tongs, leáving ábout 1 táblespoon of oil in the pán. ádd the gárlic, ginger, ánd the white párt of the green onion. Stir fry á few seconds to releáse the áromá.
- Stir the sáuce ágáin to thoroughly dissolve the cornstárch.
- Add the chicken báck into the pán ánd pour in the sáuce. Stir to mix well.
- Tránsfer to á pláte, gárnish with the green párt of the green onion, ánd serve hot over steámed rice. You cán ádd some steámed vegetábles on the side to ádd some color to the dish.
Article adapted from togetherasfamily.com/crispy-honey-chicken/