11857 1 - 2 hours 4 servings or 2 big servings Tue Apr 15 17:49:35 -0700 2008 Tue Apr 15 17:49:35 -0700 2008 Easy Asian User http://www.chow.com/recipes/11857 Wed, 16 Apr 2008 00:49:35 GMT the original recipe for this came from a friend–i’ve put some tweaks on it. i’ve always wanted to try it with beer in place of water but just never got around to it. let me know how it comes out if you try it. i love the recipe, and i hope you do too.

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whisk all of the sauce ingredients together in a small pot and put on the side.

mix flour and enough water to make a thick pancake batter consistency. add 3–4 Tablespoons of the sauce to the batter and mix.

put pot of sauce on the heat and bring to a boil–after boiling, reduce heat to simmer. simmer sauce until it coats the back of a spoon–about the thickness of maple syrup.

grab a cast iron skillet, or thick frying pan, and put enough oil in it to come up about 1/2 and inch on the sides. heat to medium / medium high.

coat chicken with batter and fry until golden brown and crispy. drain on paper towels.

take fried chicken pieces and coat them in the sauce.

put on bed of shredded cabbage and throw on some sesame seeds and chopped green onion as garnish–if you’d like. eat up with some hot rice.

]]> http://www.chow.com kimcheesoup 50 Main 4 large chicken breasts (or equal weight in chicken thighs), cut into 1 inch chunks

]]> cooking oil (your preferance)

]]> Sauce: 1 1/2 cup shoyu (Soy sauce)

]]> 2 cups granulated sugar

]]> 2–3 stalks green onion, chopped

]]> 2 Tablespoons seasame seed oil

]]> 5 cloves of garlic, minced

]]> 1 Tablespoon sesame seeds

]]> Batter: 2 cups all purpose flour

]]> water (amount varies–see instructions)

]]> Garnish: 2–3 cups shredded cabbage

]]> 70 chicken