Chinatown Chicken Recipe


  • 1 1/2lbs boneless skinless chicken breasts (cut into 1-inch chunks)
  • 1 cup cornstarch
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • ½ teaspoon ground white pepper
  • The ½ cup of soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons of rice wine vinegar
  • 1 tablespoon honey
  • Vegetable oil (for frying)
  • Green onions for garnish green parts only (optional)


  1. Preheat deep fryer to 375F.
  2. In a small sauce pan mix together the garlic, ginger, white pepper, soy sauce, brown sugar, vinegar, and honey.
  3. Pour the cornstarch into a 1-gallon food grade disposable bag, add the chicken and shake to coat.
  4. Deep fry the chicken until golden brown and done (165F. I did not find there was any need to check the temperature they were done at the golden brown) set aside on paper towels to drain.
  5. While chicken is deep frying bring the sauce to a boil, reduce heat to simmer, and cook until mixture starts to thicken.
  6. Place the chicken in a large bowl, add the sauce, and mix until chicken is well coated; serve hot over rice garnished with green onion slices.