Ginger Soy Chicken

Chicken:
2 boneless skinless chicken breasts, cut into chunks
1 t smoked paprika
1 t garlic powder
1 t cumin
1 T baking soda

Glaze
1/3 c soy sauce
1/3 c balsamic vinegar
1/4 c dark brown sugar
2 T sesame oil
1 t ginger
1 T garlic

1. Cut your chicken into chunks, in a bag place 2 cups of flour, baking powder, spices, salt and pepper and shake up a bit to blend. Then add your chicken chunks into the bag and shake vigorously until chicken is completely coated in flour mixture.

2. Heat a large deep skillet with about 2 cups of oil, until oil bubbles when you test it with a bit of flour. Place the chucks of chicken, shaking off excess flour carefully into the oil, dropping the in about an inch from the surface of the oil. Be careful of grease splatter. Do NOT drop chicken from high up or in handfuls. Do one piece at a time. Be safe!

3. Fry them until they are light golden brown, remove from oil (you may have to fry these in several batches. Once all the chicken has been fried once. Strain your oil to get rid of all the excess flour bits, then add the oil back into the pan, bring the temperature back up and fry the chicken again until golden brown.

4. Making the glaze: Add all the sauce ingredients in the pan. bring to a boil and then add in the cornstarch mixed with just enough water to make it into a slurry. Let thicken, then reduce to a simmer and reduce for 15 minutes.

5. Once the chicken is finished cooking and all grease has been drained off, put in a bowl, pour glaze over the chicken, and toss to coat until completely covered.

I served this over brussels sprouts and some potato wedges on the side.  You can see the recipes for the potato wedges and the brussels sprouts in my recipe blog