6 Chicken breast halves, boneless
2 Eggs
1/2 cup Flour
1/4 cup Cornstarch
1 tbsp Ginger, finely chopped
1 medium Onion, grated
1/2 tsp Pepper
2 tbsp Peanut oil
2 tbsp Brandy
2 tbsp Soy sauce
6 tbsp Brown sugar
3 tbsp Soy sauce
1 1/2 tbsp Cornstarch
1/2 cup Vinegar
3/4 cup Water, cold
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Mix the following in a blender:eggs, flour, cornstarch, ginger, onion, pepper, peanut oil, brandy, and 2 tbls soy sauce. Marinate the chicken pieces in the batter for 20 minutes. Meanwhile, combine the brown sugar, 3 tbls soy sauce, cornstarch, vinegar and water, in a saucepan. Simmer over low heat for 15 minutes. Deep fry the chicken pieces in peanut oil at 350~ for 8-10 minutes or until done. Drain. Place the chicken over rice. Spoon the sauce over the chicken and rice. Top with chopped macadamia nuts.
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