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Wednesday, October 9, 2013

Honey Walnut Chicken

This Honey Walnut Chicken has an Asian flare that's to die for. I't's officially made its way onto the "VERY FAVORITE list" at our house and is requested frequently when I ask..."what would you like me to make for dinner"....Its extremely delicious..so good that when I see the picture, my mouth waters. Its sure to please everyone and leave them coming back asking for more.

Honey Walnut Chicken
3 lbs boneless, skinless chicken breast cut into bite sized chunks
Place in a large ziplock bag and set aside

1 c. flour
3/4 c. cornstarch
2 eggs
1 1/2 c. water
1/4 t. baking powder
1/4 t. baking soda

Mix all ingredient until combined. Refrigerate for 2-3 hours. 

Chicken Marinade:
6 T. soy sauce
3/4 t. pepper
6 T cornstarch

Mix in a small dish, pour over cut chicken in ziplock bag. Zip bag shut and move side to side so the marinade is distributed throughout the bag covering the chicken. Refrigerate 1-2 hours.

1 c. chicken broth
1 c. honey
3/4 c. vinegar
1/2 c. soy sauce
1c. sugar
1/2 c. cornstarch
1/4 c. + 1T  water

Heat first 5 ingredient in a sauce pan. Bring to a boil. In a small dish, mix water and cornstarch to make a thickening. Pour a small amount at a time into boil sauce. Stir constantly with a whip. The sauce will thicken as you cook it for 1-2 minutes. Set aside

Cooking Chicken:
Heat 1qt oil in a deep pan or fryer. Heat to 350 degrees. Place a small amount of marinated chicken into a clean bowl. Pour small amount of batter over chicken, just enough to cover it. Mix around with your hands. Place pieces of battered chicken into HOT oil (a piece at a time...don't POUR into oil). Cook until done, turning periodically if you are frying it in a pan, if you are using a fryer...it will cook both sides. Remove cooked chicken and place on a platter covered with paper towels to collect the excess oil. Repeat until all chicken is cooked. Keep the oil temperature HOT and at 350 degrees. After all chicken is cooked, place into a large dish and pour sauce over the top, toss until all chicken is covered OR pour sauce on individual servings (thats what we do)....add 1 c. slightly chopped walnuts to chicken and sauce OR just place them on top of each serving. Serve over hot, steamed rice or oriental noodles (we like rice) if desired. 


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