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CHINATOWN CHICKEN RECIPE
Food & Drink
1 1/2lbs boneless skinless chicken breasts (cut into 1 inch chunks)
1 tablespoons finely chopped garlic
1 tablespoon finely chopped ginger
½ teaspoon ground white pepper
½ cup soy sauce
4 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon honey
oil (for frying)
In a medium bowl combine garlic, ginger, white pepper, soy sauce, brown sugar, vinegar and honey. Mix well and set aside.
Coat the chicken pieces with the cornstarch until evenly coated. Heat oil in a deep-fryer to 375 degrees F. Cook the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
While the chicken is cooking. Pour the sauce into a medium saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes or until the sauce has thickened slightly.
Toss the cooked chicken with the sauce and serve over rice and top with sliced green onions if desired.