i made this for dinner last nite and it was incredible. even tho the recipe calls for boneless, skinless chicken breasts, i used the thin sliced boneless, skinless chicken breasts cut into strips.
Chinese Honey Walnut Chicken or Shrimp:
Recipe from: asiancookingmadeeasy on YT
Candied Walnuts:
1 cup whole walnuts (I used ½ walnuts and ½ pecans)
1 tblsp. butter
2 tblsp. white sugar
Melt butter in a small pan on medium heat. Add nuts and turn heat up to high, stirring constantly for 1-2 minutes. Reduce heat back to medium and add sugar. Continue stirring for another minute. Remove nuts to a bowl.
Sauce:
3 tblsp. Mayo (Hellman’s preferred)
1 tblsp. Honey
2 tblsp. Sweetened condensed milk
½ tblsp. Lemon juice
Mix all ingredients together til smooth and creamy. Set aside.
Chicken: 3 boneless, skinless chicken breasts -- all fat removed
(cut chicken into 1” or bite size cubes)
OR
Shrimp: 1 lb. cleaned, shelled, deveined medium shrimp (tails removed)
1 cup AP flour
1 tsp. white sugar
½ tsp. salt
Pinch pepper
1 cup water
Mix dry ingredients together and gradually add water, stirring to make a thin batter. Add chicken or shrimp in small batches to batter.
Heat peanut oil (I used vegetable and it was fine) in a large, deep pan or Wok til hot and bubbly. Add the chicken or shrimp to hot oil and cook approximately 5-7 minutes until done or golden brown; Remove cooked pieces to a plate lined with paper towels to drain. When all the pieces have been fried, put them in a serving bowl and toss w/sauce and nuts. Serve over white rice.
