Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil try to keep the pieces separated. ![]() Add the chicken and toss until completely coated. Whisk together the cornstarch, flour, 1¾ cups cold water, 2 teaspoons salt and ¼ teaspoon pepper in a large bowl until smooth. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Whisk together the honey, sriracha, soy sauce, lime juice and sesame oil in a small saucepan and bring to a boil over medium heat. Fill a large Dutch oven halfway with oil and heat over medium-high heat to a temperature of 350deg F. ![]() Place a wire rack in a rimmed baking sheet and set aside.
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