“This stir-fry dish is from the cookbook Chinese Cooking Class. As with most stir-fry dishes, prepare the ingredients ahead because the cooking goes very quickly.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove giblets from chicken and discard.
  2. Rinse chicken and cut into small serving-size pieces.
  3. Combine flour and salt.
  4. Coat chicken pieces with flour mixture.
  5. Heat oil in wok to 375ºF.
  6. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time).
  7. Cook until golden, about 5 minutes.
  8. Drain on paper towels.
  9. Repeat with remaining chicken.
  10. Pour all but 1 tablespoon of the oil out of wok.
  11. Combine water, lemon juice, cornstarch, chili sauce and soy sauce.
  12. Add ginger to oil in wok.
  13. Stir-fry 1 minute.
  14. Add honey to ginger.
  15. Cook and stir 1 minute.
  16. Add cornstarch-chili mixture to honey and ginger.
  17. Cook and stir until mixture boils, about 1 minute.
  18. Stir chicken pieces into chili mixture.
  19. Cook and stir until chicken is hot throughout, about 3 minutes.
  20. Stir in onions.
  21. Cook and stir 1 minute.

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