This tangy takeout classic comes together in no time and is bursting with flavour. Try it alongside rice and steamed broccoli for a restaurant-inspired meal.
25 min
PREP TIME
10 min
COOK TIME
600
CALORIES
14
INGREDIENTS
4
Servings
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS
- 3 tbsp (45 ml) orange juice
- 1 tbsp (15 ml) minced fresh ginger
- 5 tsp (25 ml) minced fresh garlic, divided
- 1 1/2 tbsp (22 ml) sesame oil
- 5 tsp (25 ml) Chinese cooking wine, divided
- 1 tbsp (15 ml) cider vinegar, divided
- 1 pound (500 g) boneless, skinless chicken breast, 1 inch (2.5 cm) cubed
- 2 egg whites
- 1/2 cup (125 ml) flour
- 1/2 cup (125 ml) cornstarch, divided
- 1/2 tsp (2 ml) baking powder
- 2 1/4 tsp (11 ml) Sea Salt Grinder
- 2/3 cup (150 ml) Liquid Honey Beehive
- 4 cup (1 l) oil, for frying
What you'll need
Preparation
- 1 In a large bowl, mix together orange juice, ginger, 1 tbsp (15 mL) garlic, sesame oil, 1 tbsp (15 mL) wine and ½ tbsp (7 mL) cider vinegar. Add chicken and toss to coat. Cover and refrigerate for at least 5 minutes.
- 2 To prepare the batter, in a large bowl, whisk the egg whites to soft peaks, and mix in the flour, 7 tbsp (100 mL) cornstarch, baking powder, ¼ tsp (1 mL) salt and ½ cup (125 mL) water. Mix until batter is smooth.
- 3 Put chicken cubes into batter, mix well, cover and refrigerate for 30 minutes.
- 4 For the sauce, in a pot, add 2 tsp (10 mL) garlic, honey, 2 tsp (10 mL) salt, 2 tsp (10 mL) cooking wine, ½ tbsp (7 mL) cider vinegar, ½ cup (125 mL) water and 2 tsp (10 mL) cornstarch; whisk to combine. Bring to boil, reduce heat and simmer 2 minutes, stirring constantly.
- 5 Heat up a wok with oil to deep fry. Gently drop in the battered chicken, one by one, and cook to an internal temperature of 165°F (74°C).
- 6 In a clean bowl, toss chicken and sauce together. Serve immediately.
NUTRITION INFORMATION
(per Serving)
Rice Noodles with Fish Curry Sauce (Kanom Jeen Namya)
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Rice Noodles with Fish Curry Sauce (Kanom Jeen Namya)
