chinatown_chicken

Chinatown Chicken
http://blogchef.net/chinatown-chicken-recipe/
Yield: 4 servings

1 1/2 lbs boneless skinless chicken breasts  (cut into 1 inch chunks)
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1/2 tsp ground white pepper
1/2 c soy sauce
4 tbsp brown sugar
2 tbsp rice wine vinegar
1 tbsp honey
Green onions for topping
oil (for frying)

In a medium bowl combine garlic, ginger, white pepper, soy sauce, brown sugar,
vinegar and honey. Mix well and set aside.

Coat the chicken pieces with the cornstarch until evenly coated. Heat oil in a
deep-fryer to 375 degrees F. Cook the chicken in batches until golden brown
and fully cooked (the internal temperature has reached 165 degrees F.). Drain
on a plate lined with paper towels. 

While the chicken is cooking. Pour the sauce into a medium saucepan. Bring to
a boil. Reduce heat and simmer for 5 minutes or until the sauce has thickened
slightly.

Toss the cooked chicken with the sauce and serve over rice and top with sliced
green onions if desired.