Recipe by Pierre Dance
On 23 April 2004 Jan in Lanark posted #89837 Maple Chicken. It looked wonderful as I read it. The problem was I'd been locked into a stir fry mode for the last couple of weeks and I liked being there. I had a pint and mulled it all over. Somewhere along the way the thought came to me. Why not Sweet and sour Chicken using maple syrup instead of sugar or honey? Not authentic but then if the Chinese had sugar maples they are too practical not to use them. This could be what one of them might have come up with. The times are a guess.
Top Review by Hayley_11
I was really hesitant making this but it turned out fantastic, really nice flavours! I didn't cover the chicken with the flour and held back on the cornflour and kinda glad i did because when i added the sauce it immediately solidified to a huge ball of gloop but after adding quite a bit of chicken stock all was good! (i also completely forgot to add oil!) I held back on the chilli but next time i'll definitely add more. Didn't have the vegies on hand so i used red capsicum, squash, asparagus, red onion, baby corn and cashews. Thankyou so much for this recipe, it's excellent!
- 1⁄4 cup real maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons rice wine (Dry Sherry will do)
- 2 tablespoons soya sauce (the best is made with water, soy beans, and salt, nothing else)
- 2 tablespoons cornstarch
- 3 boneless skinless chicken breasts or 3 boneless skinless chicken thighs, cut bite size
- 4 tablespoons flour
- 1 tablespoon cornstarch
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons peanut oil
- 2 tablespoons peanut oil, again
- 2 -3 teaspoons ginger, grated
- 4 cloves garlic, minced
- 5 whole japones chilies (1-2 tsp crushed Red Chili flakes will do)
- 4 green onions, cut an inch long,all of the white,most of the green
- 1⁄3 red bell pepper, julienne
- 1 1⁄2 inches daikon radishes, peeled,julienne
- 1⁄4 lb snow peas
- 1⁄4 cup water, room temperature
- cooked jasmine rice or basmati rice
Directions See How It's Made
- Mix the first 5 sauce ingredients, set aside.
- Combine the flour, cornstarch, and black pepper in a bag.
- Add the chicken, shake to coat.
- Heat the wok over high heat.
- Add 2 TBS oil, swirl to coat.
- Add the chicken, 8-10 pieces at a time.
- Stir fry'til done, 2-3 minutes.
- Drain on a paper towel. Add oil as needed.
- Continue until all of the chicken is done.
- Reheat the wok.
- Add 2 TBS oil.
- Add ginger, garlic, and chilies.
- Cook 1 minute. Remove and discard the chilies.
- Add vegetables, stir fry 3-4 minutes.
- Push vegetables up the sides of the wok.
- Add water to the center of the wok.
- Steam for 2 minutes.
- Return the chicken.
- Re-stir the sauce, add to the wok.
- Stir'til the sauce has thickened well.
- Serve with rice, Basmati is my favorite.