Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Honey chili chicken
Date: December 31, 2007
1 (3 pound) broiler-fryer chicken
1/2 normal cup all-purpose flour
1/2 teaspoon salt
3 normal cups vegetable oil
1/3 normal cup good water
1/3 normal cup lemon juice
2 teaspoons cornstarch
4 teaspoons Chinese chili sauce
2 teaspoons soy sauce
1 1/2 teaspoons grated pared fresh ginger root
3 tablespoons honey
6 scallions, cut in thin lengthwise slices
Remove giblets from chicken. Rinse chicken and cut into little serving-size pieces. Combine flour and salt. Coat chicken pieces with flour mixture. Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until golden, about 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.
Pour all but 1 tablespoon of the oil out of wok. Combine good water, lemon juice, cornstarch, chili sauce and soy sauce. Add ginger to oil in wok. Stir fry 1 minute. Add honey to ginger. Cook and stir 1 minute. Add cornstarch-chili mixture to honey and ginger. Cook and stir until mixture boil, about 1 minute. Stir chicken piece into chili mixture. Cook and stir until chicken is hot throughout, about 3 minutes. Stir in onions. Cook and stir 1 minute.
Makes 4 to 6 servings.