So I had an amazing time in Maine! York, Maine has always been a little getaway spot for my family and I feel like I appreciate the area much more now that I am older. It’s such a quaint and beautiful New England coastal town with tons of shopping and some of the best seafood you could ask for! I know I’ve mentioned this before, but the York Harbor Inn has the best seafood chowder I’ve ever had. Unfortunately, the chef revealed that it’s his secret recipe, so I’ll never get my hands on it! Although, I don’t think I’d want to recreate it anyway, I like knowing the only place I can really get it is there! Here are some photos from Maine!
View from the hotel room
Ok, now onto the recipe for today! My husband had lunch at PF Changs a few weeks ago and told me he ordered a crispy honey chicken dish and he really liked it. I decided to try my hand at recreating this popular Asian dish. The flavors of this were really good, I love the sweet honey paired with the tangy rice wine vinegar. The only thing I’d recommend is to actually use a deep fryer for the chicken if you have it. I pan fried my chicken pieces and as you can tell from the photo, the crispy breading didn’t stay on as much as I would have liked. I included instructions below for both deep frying and pan frying. Overall, a hit and something I’ll definitely make again!
-2 boneless chicken breasts, cut into chunks
– Oil (for deep fryer) or about 3-4 tablespoons vegetable oil for pan frying
-4 tablespoons cornstarch
-¼ cup flour
-1 teaspoon baking powder
-½ cup water
-½ teaspoon salt
-1 egg white
-1 ½ tablespoons oil
-1/8 teaspoon ginger
-2 tablespoons minced garlic
-1 teaspoon salt
-3 tablespoons honey
-1 teaspoon rice wine vinegar
-½ cup water
-1 teaspoon cornstarch (mixed with 1 teaspoon water)
1. In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat, let sit for a few minutes.
2. Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels. OR: To pan fry, heat the vegetable oil in the frying pan. Add coated chicken into pan and fry about 5-6 minutes, flipping pieces and frying another 5-6 minutes. Remove and place on plate.
3. To make the sauce, heat 1 ½ tablespoons of oil in your wok. Add garlicand stir fry for 30 seconds. Add salt, ginger, honey, vinegar, and water, whisk to combine. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and simmer for about 5 minutes. Add chicken and stir to coat. Serve over rice.