Day 7 of my 8 week #PantryChallenge
No eating out, no take-out and no new groceries. Another part of this challenge is to stop food waste in my kitchen. I was supposed to make Baked Bean Burgers today, but had some chicken breasts, cauliflower and leftover Sprite Batter in my fridge that I needed to use before I had to toss it. It’s the last of my fresh cauliflower, which makes me sad, but it was sooo stinking good! Copycat P.F. Chang’s Crispy Honey Chicken (+walnuts), Sweet & Sour Veggies and Loaded Fried Rice is what’s for dinner!
- Chicken:
- 2 large Chicken Breasts; cubed
- 1 cup Flour
- 1/3 cup Cornstarch
- 1 teaspoon Baking Powder
- 1/2 teaspoon Chinese Five Spice
- Salt and Pepper to taste
- 1 1/3 cups Sprite (or Club Soda)
- oil for frying
- 1/2 cup Walnuts
- Sauce:
- 1/2 cup Honey
- 1/4 cup Soy Sauce
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Chinese Five Spice
- 1/2 teaspoon Garlic Powder
- 1 Tablespoon Sesame Oil
- 1/4 cup Rice Wine
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Sugar
- 2 Tablespoons Cornstarch
- 1/4 cup Water
- Heat a saucepan over medium heat and whisk together the sauce ingredients, minus the water and cornstarch, until the sugar and honey dissolve. Cover and reduce heat to medium-low. Simmer until the chicken is done frying.
- Heat a large skillet or dutch oven with 1” of oil over medium heat until the oil reaches 360°F.
- Meanwhile, combine the batter in a large bowl and add the chicken. Fry the chicken in batches, making sure not to overcrowd the pan, until golden brown and the internal temperature of the chicken reaches 165°F. Use a slotted spoon to remove the chicken from the oil and drain on a paper towel or wire rack.
- Whisk together the cornstarch and water, then add the slurry to the saucepan and increase the heat to medium-high. Whisk until the sauce has thickened. Add the chicken to a large bowl and pour in the sauce. Toss to coat and serve garnished with sesame seeds and green onions.
- Enjoy!
Looking for a side dish? Try one of these recipes!
