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Chicken Macadamia

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, H, C, E, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 Chicken breast halves - boneless

  2. 2 Eggs

  3. 1/2 cup 31g / 1.1oz Flour

  4. 1/4 cup 15g / 1/2oz Cornstarch

  5. 1 tablespoon 15ml Ginger - finely chopped

  6. 1 tablespoon 15ml Onion - grated (medium)

  7. 1/2 teaspoon 2 1/2ml Pepper

  8. 2 tablespoons 30ml Peanut oil

  9. 2 tablespoons 30ml Brandy

  10. 2 tablespoons 30ml Soy sauce

  11. 6 tablespoons 90ml Brown sugar

  12. 3 tablespoons 45ml Soy sauce

  13. 1 1/2 tablespoons 22ml Cornstarch

  14. 1/2 cup 118ml Vinegar

  15. 3/4 cup 177ml Water - cold

Instructions Jump to Ingredients ↑

  1. Mix the following in a blender: eggs, flour, cornstarch, ginger, onion, pepper, peanut oil, brandy, and 2 tbls soy sauce. Marinate the chicken pieces in the batter for 20 minutes.

  2. Meanwhile, combine the brown sugar, 3 tbls soy sauce, cornstarch, vinegar and water, in a saucepan. Simmer over low heat for 15 minutes.

  3. Deep fry the chicken pieces in peanut oil at 350~ for 8-10 minutes or until done. Drain. Place the chicken over rice.

  4. Spoon the sauce over the chicken and rice. Top with chopped macadamia nuts.

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