Main Dishes

Chinese Fried Chicken

1066

Ever wonder how the Chinese restaurants make their chicken so amazingly moist and yet crispy! Well, I think I have finally figured it out. The secret is the batter and corn starch! I feel like I just solved a mystery that's been looming in my mind for years! This recipe turned out just the way that I had hoped it would. Toss it with Honey Garlic Sauce and Mmmm, so delicious! -Robin

12
1 lb. chicken breasts (about 4 half breasts) cut into 1 inch chunks
1/2 tsp salt, 3 dashes of pepper
1 cup Oil for frying
(Salt and pepper chicken chunks and set aside while making batter)

Batter:
1 egg white
1/2 cup flour
1/4 cup corn starch
1/2 tsp. baking powder
1/2 cup ice cold water
1 Tbsp. oil (peanut or canola)
1/4 tsp. salt

Honey Garlic Sauce:
1/3 cup honey
1 tsp. salt
1/4 tsp garlic powder
2 tsp. apple cider vinegar
1/3 cup water
2 tsp. cornstarch mixed with 4 tsp. water (for thickening)
2 Tbsp. oil left over from frying the chicken.
Sesame seeds to garnish
Make the frying batter in a large bowl by whisking the egg white and adding the remaining ingredients. Mix the batter till smooth. Add the chicken chunks that have marinated in the salt and pepper. Set the...
See the full directions on my site
Nutritions

Calories
411

Sodium
249mg
10% DV

Fat
34g
53% DV

Protein
1g
2% DV

Carbs
15g
5% DV

Fiber
0.9g
3% DV

Mezcal Negroni

1619

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV