This is a very good recipe. To the sauce, I added the zest of one mandarin orange (all the fresh citrus I had on hand), veg oil instead of peanut (again, what i had on hand), 1/4 tsp five spice powder, brown sugar instead of white, 1 medium sized slice of crystalized ginger in place of the powdered variety. Added about a tsp of red pepper flakes instead of whole peppers at the last minute, as I was serving this to small children and had to divide the sauce. I almost want to say the veg/peanut oil was unnecessary, as any excess grease from the deep frying would add to the final product, but this is just an observation. The sauce was quite thin, so after I added the pepper flakes, I made a slurry of cornstarch to a few tablespoons of cold water and added that to the boiling sauce, allowed it to bubble for a few minutes then added the chicken. As far as the chicken, I used chicken breasts that I had soaked overnight in buttermilk (chicken fingers was the initial idea before i changed my mind). The first frying did not produce much of a crust, so I sprinkled some rice flour over it before re-frying for about 3 minutes. This didn't produce the crispy crunch either, but did give it a sort of extremely tender crunch. Gotta work on this crust issue. With my changes, I think this recipe is almost ready for a good Chinese restaurant, but can be produced at less than a fraction of the price.
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This is a very good recipe. To the sauce, I added the zest of one mandarin orange (all the...