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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove most of fat from chicken. | 2. Cut into bite size pieces, around 1". - 1.5". | 3. Heat frying oil to 350F. | 4. While oil is heating mix the chicken and cornstarch. Ensure every piece is thoroughly covered. If not add additional cornstarch. | 5. Once oil is heated, shake a handfull of chicken to remove extra cornstarch and place into fryer. | 6. Fry until done (3-5 minutes). I used a thermometer on a large piece to ensure internal temperature was cooked to get the hang of how long to cook. | 7. Repeat Steps 5-6 until all chicken is fried. | 8. Remove oil from the pot and add ginger, cook for 10-20 seconds while stirring. Do not let it burn. | 9. Add ginger and stir fry a few more seconds until you can smell garlic. | 10. Add the fried chicken and toss to coat in ginger/garlic mixture. | 11. Add the green onion, garlic chili sauce, honey, and soy sauce. Toss to coat. | 12. Continually toss the mixture to coat and ensure everything is heated. DONE! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2 1/2		boneless skinless	4983.0	8.9468	108.4935	500.9048
cornstarch	2/3	cup		325.12	77.8837	0.2219	0.0427
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
ginger	1/3	cup	minced	25.6	5.6864	0.5824	0.24
honey	1 -2	tablespoon		-	-	-	-
soy sauce	2 -3	tablespoons		0.0	0.0	0.0	0.0
frying oil	4	cups		7708.48	0.0	0.0	872.0
green onion	1	bunch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.