Hong Shu Gai Kew

This is an age-old cantonese inspired dish that dates back to 100 a.d. the recipe has rarely been shared in its entirety with anyone in general. so enjoy it and share with your best friends. let me know how it goes, and if you have tweaks or suggestions that worked better for you.

Steps

Thaw the boneless chicken about halfway , then cut into bite-sized chunks.

Place in bowl and let chicken thaw completely.

Combine the marinade ingredients of the honey , lime juice , ginger root , soy sauce , sherry and garlic , then pour over the chicken and mix thoroughly.

Cover and let marinate in the refrigerator for at least an hour.

For the chicken batter , mix all ingredients together.

Let stand for 10-15 minutes then dip your chicken pieces in the batter.

Fry the battered chicken pieces in pre-heated peanut oil , in a wok set on med-high temp , at about 375 degrees.

Do not fry too many pieces all at once , or the chicken will stick together.

About six-to-eight pieces at a time , works best.

Place fried chicken bites in a non-corrosive plastic container with a few layers of paper towels underneath them to absorb the oil.

Do not cover the fried chicken pieces ! if you do , this will make your chicken turn soft , and take away the crispiness.

Mix all sauce ingredients.

Ingredients

boneless chicken, peanut oil, fresh snow peas, straw mushrooms, sliced water chestnuts, fresh carrots, bok choy, chicken broth, sake, salt, accent seasoning, sesame oil, soy sauce, cornstarch, honey, lime juice, sherry wine, fresh gingerroot, garlic, flour, baking powder, eggs, water, oil