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.
