Why are so many websites these days changing to be less and less usable? I haven’t (obviously) done much here lately, but I hate the changes wordpress has rolled out.
This recipe can easily be made gluten free, or gluten full. The amounts are also flexible. You could easily do more chicken in the batter (I think the most we’ve done is a pound an a half), half or double the sauce. Depends on how you like your food.
1. Chop about a pound to a pound and a half of chicken into bite size pieces.
2. Marinate in the following for about 20 minutes:
2 T soy sauce (gluten free if you need it)
1 T sherry
1 T sesame oil
2 T flour (random mixtures of gluten free flours have worked for us)
2 T corn starch
2 T water
0.5 t baking powder
0.5 t baking soda
1 t vinegar
3. While that is marinating, combine the following in a sauce pan:
1/2 c water
1 c chicken broth
1/4 – 1/3 c vinegar
1/4 c corn starch
1/4 – 1/3 c sugar
2 T soy sauce
2 T sesame oil
2 T plus (or to taste really) siracha
4. Put a cooling rack over a cookie sheet. Deep fry the chicken at 375F. Do it in small batches. Fry until nice and golden brown. When each batch is done, put it onto the cooling rack. Letting it cool this way will let it maintain it’s crispiness better (this is a trick I learned from userealbutter, and it’s always worked great for us).
5. While the chicken is frying, bring the sauce to a gentle boil and stir. Simmer until thickened.
6. We serve this one of two ways. Either put chicken over rice and top with sauce. Or just combine the chicken and sauce in a dish and serve. We almost always have steamed broccoli as our veggie for this dish.