Chicken Macadamia
- 6 Chicken breast halves;
- - boneless
- 2 Eggs
- 1/2 c Flour
- 1/4 c Cornstarch
- 1 tb Ginger; finely chopped
- 1 md Onion; grated
- 1/2 ts Pepper
- 2 tb Peanut oil
- 2 tb Brandy
- 2 tb Soy sauce
- 6 tb Brown sugar
- 3 tb Soy sauce
- 1 1/2 tb Cornstarch
- 1/2 c Vinegar
- 3/4 c Water; cold
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. Meanwhile, combine the brown sugar, 3
tbls soy sauce, cornstarch, vinegar and water, in a saucepan. Simmer over
low heat for 15 minutes. Deep fry the chicken pieces in peanut oil at 350~
for 8-10 minutes or until done. Drain. Place the chicken over rice. Spoon
the sauce over the chicken and rice. Top with chopped macadamia nuts.
pepper, peanut oil, brandy, and 2 tbls soy sauce. Marinate the chicken
pieces in the batter for 20 minutes. Meanwhile, combine the brown sugar, 3
tbls soy sauce, cornstarch, vinegar and water, in a saucepan. Simmer over
low heat for 15 minutes. Deep fry the chicken pieces in peanut oil at 350~
for 8-10 minutes or until done. Drain. Place the chicken over rice. Spoon
the sauce over the chicken and rice. Top with chopped macadamia nuts.
