Honey Chili Chicken

  Posted on May 31, 2012  by Leslie Blythe  No comments

Here is a great, fast weeknight meal. The original recipe called for 3 cups of oil to fry the chicken, but I reduced it to a cup.

Honey Chili Chicken

Serves 4 – 6

4 chicken breasts, boneless, skinless, cut into chunks
½ cup flour
½ tsp salt
1 cup vegetable oil
1/3 cup water
1/3 cup lemon juice
2 tsp cornstarch
4 tsp Chinese chili sauce
2 tsp soy sauce
1½ tsp grated pared fresh ginger root
3 Tbs honey
6 scallions, cut in thin lengthwise slices

Combine flour and salt.

Coat chicken pieces with flour mixture.

Heat oil in wok over high heat until it reaches 375˚F.

Add chicken to hot oil. Cook until golden, about 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.

Pour all but 1 tablespoon of the oil out of wok. Combine water, lemon juice, cornstarch, chili sauce and soy sauce.

Add ginger to oil in wok. Stir fry 1 minute. Add honey to ginger. Cook and stir 1 minute.
Add cornstarch-chili mixture to honey and ginger. Cook and stir until mixture boil, about 1 minute.

Stir chicken piece into chili mixture. Cook and stir until chicken is hot throughout, about 3 minutes. Stir in onions. Cook and stir 1 minute.

Serve over rice.