This is a recipe I got from some other blog. I'll try it someday.
(feeds family of 6 plus some leftovers)
To be served with steamed rice or Chinese noodles, or both!
Ingredients you will need:
4 or 5 boneless chicken breasts, cut into 1 ½ inch pieces(If I am having a large gathering or luncheon, I will use 12 chicken breasts)
Corn starchBaking powder
WaterGround ginger (optional)
Chicken stock or chicken broth cubes
2 or 3 garlic cloves, smashed with a mortar and pestal
Hot red pepper (can be from a jar or if you can get a hold of some Chinese red peppers, then by all means do so)
Sugar (white or brown)
Oil for frying
Sesame seeds (untoasted)
Step by step:
1. Take your cut chicken pieces and place them in a large mixing bowl. Prepare to get your fingers messy. On top of the chicken, add ¾ to 1 cup of flour, 3 tablespoons of corn starch, 2 tsp. of baking powder, 3 to 4 tbsp of soy sauce, a few sprinkles of ground ginger, 6 to 8 drops of sesame oil, 1 egg, and ½ cup of water. Begin mixing the mixture with your hands, making sure the wet and dry ingredients blend together to make a thick paste-like coating. Add more water and/or more flour if necessary. Your goal here is to coat the pieces so that when they are fried, the batter around them will be uniform. Once the consistency is right (like thick pancake batter), place chicken and batter in the fridge and let it sit for at least 20 minutes. Go wash your hands. While the chicken is marinating, prepare your sauce.
2. In a medium sauce pot, bring to a boil one cup of chicken broth. (this can be something you already have on hand, or use a maggi cube, whatever) When the broth is boiling, add to it 1 cup of sugar and ¼ to ½ of a cup of white vinegar. Mix well. Turn heat to low, and allow the sugar and vinegar to jive nicely in the broth. Then add a few drops of sesame oil, the smashed garlic cloves and (depending on how hot you like it) add 1 to 3 tsp. of hot pepper sauce or hot chili peppers or dried hot red peppers. Do not try to substitute w/ cayenne. Mix well and allow mixture to simmer on low for 5 minutes. Then with a ladle, take a ladle-full of the sauce out and place it in a small bowl. Whisk into this sauce about 3 tbsp. of cornstarch, until dissolved. Place whisked mixture back into the sauce. Stir well. Allow to simmer for 10 minutes or until thick (honey-like). Remove from heat. The house is starting to smell good now.
3. In a large frying pan, heat oil (about 1-inch thick). Peanut oil is the best for frying because of its high smoke-point, but I’d have to sell my grandma to afford peanut oil in Jordan. Use whatever you like. Once the oil is HOT, begin dropping each piece of chicken INDIVIDUALLY into the oil. They will quickly puff up and begin to brown. Remove chicken from the oil using a slotted (metal) spoon once it is thoroughly browned and done. It will have a nice tan color…not too brown but not pale either. (see picture) Allow chicken to drain on paper towels until all chicken has been cooked.Place the chicken in a beautiful serving dish and pour the sauce on top; mix. Sprinkle chicken with lots of sesame seeds. Serve and enjoy.