Most Fattening Recipe Ever!

In the midst of an insane pregnancy craving on Saturday, I researched, shopped, and made one of my favorite Chinese dishes–a guilty pleasure you may know as Honey-Walnut Chicken.  A variation is often seen on menus with shrimp, but no matter what protein you include, this is decadence in its purest form: deep-fried meat, candied walnuts, and a sauce made of mayonnaise and sugar–do I need to say anything else?  Heidi’s husband, Chank, and I are big fans of this dish and often order it at one of my favorite Chinese restaurants, Seafood Palace.  Let’s call this one, “How Amy Got Fat, Chapter One.”  This will surely be those extra 5 post-pregnancy pounds I won’t be able to shed….

HONEY-WALNUT CHICKEN

1 pound boneless, skinless chicken breast, cubed

1 large egg white

1/4 C cornstarch

1/8 tsp. baking soda

1/8 tsp. salt

1 clove garlic, minced

1 tsp. vegetable oil

1/2 C sweetened condensed milk

1/4 C mayonnaise

3 tsp. lemon juice

2 tsp. lime juice

1/2 C  candied walnuts (boil walnuts in 3 C water & 2 C sugar for 3 minutes, turn off heat and soak 2 hours, bake at 350 degrees for minutes, then deep-fry for 1 minute, until golden brown)

Liberally salt the chicken breast cubes and set aside.

In a small bowl, mix together the egg white, cornstarch, baking soda, garlic, salt and vegetable oil. Add the chicken and blend to coat well.

In another small bowl, mix together the sweetened condensed milk, mayo, and lemon/lime juice. Mix well.

In a deep non-stick skillet (or wok) heat 3-4 C vegetable oil to about 350 degrees.  Fry coated chicken pieces until light brown, (3-4 minutes) turning as neccessary. Remove from oil, increase oil temperature to 375 degrees. Cook the chicken for 1 more minute, remove and drain well on paper towels.

While chicken is still piping hot, toss pieces in the mayo mixture until well-coated, platter and top with candied walnuts.

Tags: Recipes