Just a little warning before you try out this recipe, you will be addicted!!
900 grams (2 lb) boneless, skinless chicken thighs or chicken filet , cut into 3 cm pieces
1 tsp w pepper
1 tsp salt
2 dl corn starch
5 dl white flour
3,5 dl water
2 table spoons oil
1, Mix all the dry ingredients.
2, And then you mix in the egg.
3, Add the water and the oil and mix it all very well, it should be thick, like the consistency of pancake batter.
4, Add the chicken pieces and cover them all in the batter.
5, Refrigerate the chicken in the batter for at least 30 minutes.
6, During that time you prepare the sauce.
1/4 teaspoon chili flakes
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped garlic
0,6 dl (1/4 cup) white sugar
0,6 dl (1/4 cup) brown sugar
0,6 dl (1/4 cup) fresh orange juice
0,6 dl (1/4 cup) white distilled vinegar or rice wine
2 table spoon soy sauce
2 table spoons Corn Starch
1 teaspoon sesame oil
Prepare all this in little containers.
Fry the chicken pieces for about 4-6 minutes until they are golden brown. They will be darker once you take them up. Fry about 20-25 pieces at a time.
Put them in a container with a lid when they are done to keep the heat.
8, When you fried all of the chicken, then it’s time to make the sauce.
9, Heat up 1 table spoon of oil.
10, Add the ginger and garlic and heat it up in the oil for a while.
11, And then add the rest and stir the whole time.
When the sauce has an maple syrup consistency it’s done.
12, Add all the fried chicken and stir until it’s completely coated in the sauce. The sauce should just cover the chicken. There should not be any sauce!
You can also add cooked broccoli or carrot slices into the sauce with the chicken.
Enjoy as it is or serve with rice.
This recipe is a version of Panda Express Chicken
By Malin Nordblom, Fab Foodie Swede
If you wan’t to use the photos please e-mail me first at firstname.lastname@example.org