boho chic wedding selections
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1/2 kg skinless, boneless chicken breast meat - cubed 1 cup chicken broth 1/2 cup white sugar 2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chilli paste
1 clove garlic, minced
1/4 cup cornstarch
1/2 cup water
1 quart oil for frying 2 tablespoons toasted sesame seeds
Sift flour, 2 tablespoons cornstarch, baking soda & baking powder into a bowl.
Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil & a dash of sesame oil & stir until smooth.
Stir in chicken until coated with the batter, then cover & refrigerate for 20 minutes.
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste & garlic to a boil in a saucepan over high heat.
Dissolve 1/4 cup cornstarch into 1/2 cup of water & stir into boiling sauce.
Simmer until the sauce thickens and turns clear, about 2 minutes.
Reduce heat to low, and keep sauce warm.
Heat oil in a deep fryer or large saucepan.
Drop in the battered chicken pieces, a few at a time & fry until they turn golden brown & float to the top of the oil or for about 3 to 4 minutes. boho chic wedding selections
Drain on a paper towel lined plate.
Place the fried chicken pieces onto a serving platter & pour the hot sauce overtop.
Sprinkle with toasted sesame seeds to garnish.
Chef's Tip :
It's important to the dish to balance the sugar vs vinegar & adjust to your taste.
The original recipe uses 1 cup sugar, whereas I used 1/2 cup & it was still very sweet.See More