You know when you just crave chicken? (If you are vegetarian then probably not...in fact this post is probably not for you!)
Well I had that craving for chicken the other day. In particular...I was craving Chinese take out. I was so close to picking up the phone but an inner mental bet prevented me from doing so. I bet myself that if I could figure out a dish that would take the same amount of time or less than a takeout to arrive in my mouth then I could eat it. If I couldn't....then I would eat nothing.
Come to think of it...it's not really a bet. The only person losing is me.
Also, do you have inner mental bets? Brian seemed to have absolutely no idea what I was talking about. His sister on the other hand, completely understood.
To elaborate, inner mental bets are stupid, ridiculous bets you make with yourself just to see how badly you deserve something. Like, if I can cut this onion in 30 seconds or less, I deserve to watch a TV show before doing my work. If I don't, then I deserve to do nothing but work hard with no breaks for 4 hours.
I do this. I'm serious.
Anyway, I made the below dish in about 25-30 minutes. Which probably beats the amount of time it would have taken a Chinese take out to arrive at my door.
Chinese Honey Chicken (2-3 servings)
- 1.5-2lbs skinless boneless chicken legs or thighs
- Oil, for deep frying
For the batter:
- 1 cup (125g) all-purpose flour
- 2 tbsp. cornstarch
- 1 tbsp. baking powder
- 1/2 tbsp. salt
- 1/2 cup (120ml) water
- 1 egg
For the sauce:
- 1/2 cup (120ml) honey
- 2 tbsp. soy sauce
- 2 tbsp. vinegar (rice wine or white vinegar are ideal)
- 1 tsp. salt
- 1/4 - 1/2 cup (60ml-120ml) water
- 1 tsp. cornstarch mixed with 1 tsp. water (to thicken)
- Cut the chicken into bite-sized 1 inch cubes and heat the deep fryer until the oil is hot.
- In a large bowl mix all the batter ingredients together until thick and smooth. Add the chicken to the batter and coat thoroughly.
- Make sure the oil is hot and drop the chicken pieces into the deep fryer. Be careful as the oil will spit! Depending on your settings, they may cook in 4-8 minutes. Take them out when the batter is a golden brown and the chicken is cooked. I normally drain them on paper towels and before putting them into a serving bowl.
- To make the sauce, heat the honey in a saucepan and add the soy sauce, vinegar and water. Add salt. In a cup, mix together 1 tsp. cornstarch with about 1 tsp. water and when this is mixed, add this to the saucepan. Allow the sauce to simmer until thickened. It will thicken more as it cools. You can adjust the flavours as you wish with more soy sauce, vinegar or sugar. The above amounts are generally the amounts I would use however.
- When you are ready to serve, pour the sauce over the chicken pieces and mix until the chicken is coated. This dish is best served with rice.