Chinese Honey Chicken Recipe

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Chinese chicken recipe picture

Chinese chicken prep

 

If a Chinese buffet is just a little out of reach for you make your own Chinese Honey Chicken at home.

I live about an hour away from the closest Chinese restaurant so when I saw this Chinese Honey Chicken Recipe on my sons cooking blog I decided to give it a try. This is a simple recipe that is quick to put together and it’s delicious.

The next time you’re in the mood for Chinese food give this one a try; enjoy.

To view the original recipe go to Blogchef.net.

Chinese Honey Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 ½ pounds chicken tenders cut into 1 inch pieces
  • Oil (for deep frying)
  • Batter Ingredients
  • 4 tablespoons cornstarch
  • ¼ cup flour
  • 1 teaspoon baking
  • ½ cup water
  • ½ teaspoon salt
  • 1 egg plus 1 egg white
  • Ingredients for Sauce
  • 1½ tablespoon oil
  • 2 teaspoons ginger
  • 3 tablespoons garlic (crushed and minced)
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • ½ cup water
  • 1 teaspoon cornstarch
  • Sesame seeds for garnish
Instructions
  1. In a large bowl mix all the batter ingredients together until smooth; cover and let batter rest for at least 30 minutes.
  2. Preheat deep fryer to 350F.
  3. Add the chicken to the batter tossing to coat.
  4. Deep fry chicken in batches until golden brown and batter becomes firm. Place on paper toweling to drain.
  5. For the sauce heat 1½ tablespoon of oil in a medium size sauce pan. Add the garlic and ginger and cook until fragrant (about 30 seconds). Mix in the water, salt, honey, and vinegar until well to combine. Mix together 1 teaspoon of cornstarch with 1 teaspoon of water until cornstarch is dissolved. Add the mixture to the sauce and cook for two minutes or until sauce is thickened.
  6. Coat chicken with the sauce and garnish with sesame seeds.

 

Egg Drop Soup Recipe

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Egg Drop Soup Recipe

This Egg Drop Soup Recipe is amazingly simple and quick to prepare. This Egg Drop Soup Recipe makes for a delicious side dish to go with a homemade Chinese take-out supper.

Egg Drop Soup Recipe
 
Prep time
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Recipe type: Appetiser
Serves: 4
Ingredients
  • Ingredients
  • 4 cups chicken broth
  • 2 tablespoons green onions (chopped)
  • ⅛ teaspoon ground ginger
  • teaspoon salt
  • 1 ½ teaspoons corn starch
  • 4 eggs
  • 1 egg yolk
Instructions
  1. Directions
  2. Pour chicken broth into a medium size saucepan-reserve ¾ cup chicken broth to mix later with the cornstarch.
  3. Add ginger, salt, and green onions and bring to a boil.
  4. Combine the ¾ cup chicken broth with the cornstarch and set aside.
  5. in a separate bowl whisk eggs and the egg yolk together.
  6. Slowly drizzle the egg a little at a time into the boiling broth.
  7. Stir in the cornstarch mixture, which will give the Egg Drop Soup a smooth tecture.
  8. Serve hot and enjoy!

Egg Drop Soup

Mushroom Chicken Recipe

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Mushroom Chicken Recipe

We have a ways to go from here to get to a Asian Buffet. So a few years ago we started preparing our own Asian Dishes. This Mushroom Chicken Recipe is just delicious. The fresh Zucchini blend with the other flavors in the recipe is scrumptious.
This is a simple recipe with not a whole lot of prep time. The recipe below is the regular recipe. I doubled it. So just adjust it to the number you are cooking for. I served this with white rice. So if you’re in the mood for Asian food give this a try you’ll love it. Enjoy

Mushroom Chicken Recipe
 
Prep time
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1lb boneless skinless chicken breasts
  • cornstarch (for dusting)
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves (minced)
  • 1 teaspoon ground ginger
  • 1 package fresh button mushrooms
  • 4 small zucchini
Instructions
  1. Cut chicken breasts and zucchini into 1” chunks. Inserting cornstarch in a paper bag dust chicken with the cornstarch until lightly coated.
  2. Mushroom-Chicken-Recipe 11 Mushroom-Chicken-Recipe 12
  3. Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.
  4. Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
  5. Mushroom-Chicken-Recipe 31 Mushroom-Chicken-Recipe 32
  6. Mushroom-Chicken-Recipe 33 Mushroom-Chicken-Recipe 34
  7. Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over rice or noodles.