I dislike deep frying meat.
It's messy, not to mention unhealthy.
After deep frying, the whole house smells oily, especially in Winter, when I have to keep the windows closed throughout the day. But hey, it's summer now, and there is no excuse for not wanting to prepare this dish! I can open the windows to air the house. Unhealthy? Yes, but I rarely do deep frying. Maybe once in every two months ... sometimes even longer. There is no reason to give this dish a miss!
Adapted from Chicken Favourites
(Periplus Mini Cookbooks)
Preparation Time : 10 minutes + 10 minutes standing
Cooking Time : 20 minutes
1 kg Boned chicken breasts, skin on (I replaced with Chicken Thighs)
2.5 tbsp Cornflour
125g Self Raising Flour
1 Egg, lightly beaten
1 tbsp Soy Sauce
3x2cm Fresh Ginger, finely chopped
4 tbsp Honey
2 Spring Onions, thinly sliced, to garnish
- Cut the chicken into small, bite-sized pieces.
- Put them in a bowl with 1.5 tablespoons of the cornflour. Shake to coat well, then leave for 10 minutes.
- In a separate bowl, mix the flour and egg with 1.25 cups cold water until you get a loose batter.
- Fill a wok with enough oil to deep-fry the chicken pieces, then heat until a cube of bread dropped into the oil browns in 10 seconds.
- Dip the chicken pieces in the batter, allowing the excess batter to drip off. Fry the chicken pieces in batches until crisp and golden. Drain on paper towels.
- Mix the soy sauce and remaining cornflour in a small bowl.
- Drain the oil fro the wok and wipe the wok clean.
- Heat 1 tablespoon of oil.
- Add the ginger and stir-fry for 1 minute.
- Add the honey and when it is heated through, add the chicken pieces and coat well.
- Stir in the soy and cornflour mixture and cook for 1 more minute.
- Pile into a bowl and garnish with the spring onion.
The kids love anything deep-fried. So they welcomed this dish with a broad smile. But I'm sorry to disappoint you boys ... Mama will not be cooking this dish in the next month or so ... Too much work, too messy, to much cleaning up, and not very healthy.