- 1 (3 1/2) pound broiler-fryer chicken, cut into pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 cups peanut oil
- 1/2 teaspoon minced fresh ginger root
- 3 tablespoons honey
- 1/3 cup water
- 1/3 cup lemon juice
- 2 teaspoons cornstarch
- 4 teaspoons chili sauce
- 2 teaspoons soy sauce
- crushed red pepper flakes to taste
- 6 green onions, cut into 2-inch slices
- Mix the flour and salt in a large bowl; add chicken and toss to coat.
- Heat the oil in a large, deep skillet over medium-high heat; add the chicken a few pieces at a time; fry until golden and no longer pink at the bone and the juices run clear, 10 to 15 minutes. Remove chicken to a plate lined with paper towels to drain.
- Discard all but 2 tablespoons oil from the skillet and return to heat. Cook the ginger in the oil until fragrant, about 1 minute. Pour in the honey and cook another 1 minute. Whisk together the water, lemon juice, cornstarch, chili sauce, soy sauce, and red pepper flakes in a small bowl; mix into the honey and ginger; bring to a boil. Add the chicken to the sauce and stir to coat; cook until the chicken is heated through, about 3 minutes. Fold the green onions into the mixture and cook 1 minute more. Serve hot.
05/20/2018
recipepes.com
Honey Chile Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
