Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
Honey Seared Chicken1/2 cup flour1/3 cup cornstarch (for the batter) and 1/4 cup cornstarch (for the sauce)1 egg, beaten6 ounces of water1/8 teaspoon baking soda1 tablespoon ground ginger1/8 teaspoon baking powder1 pound chicken breast, cut into 2” pieces6 tablespoon soy sauce, divided1/8 teaspoon white pepper1/4 teaspoon kosher saltCanola oil for frying1/2 cup rice wine1/2 cup honey3 ounces rice vinegar1 tablespoon sugar1/4 cup waterIn a large bowl, mix together the flour, 1/3 cup cornstarch, egg, water, baking soda, and baking powder.  Beat the batter until smooth, then let sit in the refrigerator for at least three hours.In a large ziplock bag, combine 3 tablespoons soy sauce, ginger, salt, and pepper, then add the chicken pieces.  Let marinate in the fridge for four hours.Heat enough oil to cover the chicken to 350-deg.  In a bowl, whisk together the rice wine, remaining 3 tablespoons of soy sauce, honey, rice vinegar, and sugar.  In a smaller bowl, mix together the water and 1/4 cup cornstarch.  Set both aside.Coat the chicken with the batter and fry until golden brown and cooked through, about 6 minutes.  Once cooked, remove the chicken from the oil with a slotted spoon and blot on paper towels.Pour the sauce into a small pan and bring to a boil.  Then add the cornstarch mixture and boil for an addition 1-2 minutes or until the sauce has the consistency of loose honey.Serve the chicken over white rice and pour the sauce over both.Approximate Nutritional Values:  http://www.food.com/recipe/honey-garlic-grilled-chicken-27652

Honey Seared Chicken


1/2 cup flour
1/3 cup cornstarch (for the batter) and 1/4 cup cornstarch (for the sauce)
1 egg, beaten
6 ounces of water
1/8 teaspoon baking soda
1 tablespoon ground ginger
1/8 teaspoon baking powder
1 pound chicken breast, cut into 2” pieces
6 tablespoon soy sauce, divided
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
Canola oil for frying
1/2 cup rice wine
1/2 cup honey
3 ounces rice vinegar
1 tablespoon sugar
1/4 cup water



In a large bowl, mix together the flour, 1/3 cup cornstarch, egg, water, baking soda, and baking powder.  Beat the batter until smooth, then let sit in the refrigerator for at least three hours.

In a large ziplock bag, combine 3 tablespoons soy sauce, ginger, salt, and pepper, then add the chicken pieces.  Let marinate in the fridge for four hours.

Heat enough oil to cover the chicken to 350-deg.  

In a bowl, whisk together the rice wine, remaining 3 tablespoons of soy sauce, honey, rice vinegar, and sugar.  In a smaller bowl, mix together the water and 1/4 cup cornstarch.  Set both aside.

Coat the chicken with the batter and fry until golden brown and cooked through, about 6 minutes.  Once cooked, remove the chicken from the oil with a slotted spoon and blot on paper towels.

Pour the sauce into a small pan and bring to a boil.  Then add the cornstarch mixture and boil for an addition 1-2 minutes or until the sauce has the consistency of loose honey.

Serve the chicken over white rice and pour the sauce over both.



Approximate Nutritional Values:  http://www.food.com/recipe/honey-garlic-grilled-chicken-27652

  1. culinaryconfessional posted this