VIBES: Gangstarr “Above The Clouds”
- 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
- 2 eggs beaten
- salt and pepper to taste
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- a high heat neutral oil for frying (peanut, vegetable, etc)
- 1 teaspoon vegetable oil
- 1 teaspoon minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1/4 cup honey
- 1/3 cup soy sauce (reduced sodium if possible)
- 1 tablespoons tomato paste (or 2 tablespoons ketchup)
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
- optional – red pepper flakes
Whisk the eggs, salt and pepper in a bowl.
Next combine the flour and 1/2 cup of cornstarch in another bowl.
Dip each piece of chicken into the egg mixture, then add all the chicken pieces into the flour mixture and toss to combine. Making sure each piece of chicken is fully coated with the flour.
Heat a few inches of frying oil in a wok or skillet to 350º F
Once the oil is heated to 350º add chicken in batches making sure not to overcrowd the pan. Cook for 5-7 minutes or until crispy and golden brown on both sides. Repeat the process with the remaining chicken. Drain the chicken on a wire rack or paper towel lined sheet tray.
While the chicken is cooking, combine the honey, soy sauce, tomato paste/ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl. Set aside.
Heat a teaspoon of oil in a large pan or wok over medium heat. Saute the garlic and ginger (and optional pepper flakes) for 30 seconds until golden and fragrant. Add the sauce mixture and bring to a simmer. Lower heat and cook for a few minutes until thickened.
Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.
Recipe lightly adapted from here.
VARIATION: Use Tofu or Shrimp in place of chicken. Batter and fry with the same method as the chicken. Or Serve with Salmon instead. Broil two fresh salmon filets for 9-11 minutes on high until cooked through and golden/crispy on top (cooking time will depend on thickness of salmon) If the salmon is browning too fast, wrap in foil (like a pouch) and allow it to cook through. Make the sauce as directed, when salmon is almost done broiling, brush with a generous amount of sauce, broil for 1 more minute, remove from heat and serve over rice.