Tips

• Prep Ahead: Prepare the Chow Fun sauce and marinate the prawns in advance to streamline the cooking process.
• Use Fresh Ingredients: Opt for fresh wide rice noodles for the best texture and flavor. Fresh prawns will also enhance the dish’s taste.
• Even Prawn Cooking: When cooking the prawns, ensure they are spread evenly in the hot oil to cook uniformly on both sides. Avoid overcrowding the pan for a better sear.
• High Heat Sautéing: Sauté garlic and ginger on high heat for just 30 seconds to release their flavors without burning them.
• Golden Brown Onions: Sauté onions until they achieve a light golden brown color. This adds a sweet depth to the dish.
• Quick Tossing: Toss the noodles on high heat for 3 to 4 minutes to allow them to absorb the flavors of the sauce without becoming overly soft.
• Balanced Sauce Distribution: Ensure an even distribution of the Chow Fun sauce throughout the noodles to achieve a harmonious flavor in every bite.
• Freshness Matters: Add moong bean sprouts and green onions towards the end of cooking to retain their freshness and crunch.
• Final Drizzle: The drizzle of sesame oil at the end imparts a rich, nutty flavor. Use it sparingly for that perfect finishing touch.
• Serve Immediately: Prawns Chow Fun is best enjoyed hot and fresh. Serve immediately to savor the optimal taste and texture of the dish.

FAQs

Q. What is the purpose of mixing Shaoxing wine, light soy sauce, dark soy sauce, and sugar in the first step?
A: The combination of these ingredients creates the flavorful Chow Fun sauce, providing a perfect blend of sweet, savory, and umami notes.

Q. What is the significance of marinating the prawns with light soy sauce, white pepper powder, and corn starch?
A: Marinating the prawns adds depth of flavor and helps tenderize the seafood, ensuring a delicious and well-seasoned result.

Q. Why cook the marinated prawns separately and in batches?
A: Cooking the prawns separately ensures even cooking and a nice sear on both sides. Batching helps maintain the wok’s high heat, achieving the desired texture.

Q. After sautéing garlic and ginger, why is it important to clean the wok before proceeding?
A: Cleaning the wok eliminates any burnt bits, ensuring a clean slate for the next set of ingredients and preventing off-flavors in the final dish.

Q. What is the purpose of sautéing onions till light golden brown?
A: Sautéing onions imparts a sweet and caramelized flavor to the dish, enhancing its overall taste and aroma.

Q. Can I use pre-cooked or refrigerated rice noodles for this recipe?
A: While fresh wide rice noodles are recommended, pre-cooked or refrigerated ones can be used. Ensure they are brought to room temperature before cooking.

Q. How do I prevent the rice noodles from sticking together during the high-heat tossing process?
A: Tossing the noodles continuously and ensuring they are well-coated with the sauce helps prevent sticking and ensures even distribution of flavors.

Q. Why drizzle sesame oil at the end, and is it optional to skip?
A: Drizzling sesame oil at the end adds a rich, nutty flavor to the Prawns Chow Fun. While optional, it provides a delightful finishing touch to the dish.

Recipe Suggestions

• Dry Mee Siam Goreng
• Cantonese Chow Mein
• Malaysian Char Kway Teow

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Main Ingredients

Sauce

• Shaoxing Wine: Adds depth and complexity to the sauce.
• Dark Soy Sauce: Imparts rich color and a savory flavor to the dish.
• Sugar: Provides a touch of sweetness to balance the flavors.
• Rice Vinegar: Adds a mild tanginess to enhance the overall taste.
• Sesame Oil: Infuses a nutty aroma and flavor into the sauce.
• Corn Starch: A thickening agent for the sauce.
• Black Pepper Powder: Introduces a hint of spiciness.
• Oyster Sauce: Contributes a savory and umami depth.
• Water: Adjusts the consistency of the sauce.

Marinade

• Shaoxing Wine: Enhances the flavor and tenderness of the chicken.
• Corn Starch: Creates a coating for the chicken, promoting a velvety texture.
• Salt: Balances and seasons the chicken.

Stir Fry

• Oil: Used for stir-frying, adding richness to the dish.
• Chicken Breast: The primary protein source, thinly sliced for quick cooking.
• Garlic: Provides a fragrant base for the stir fry.
• Onion: Adds sweetness and texture.
• Shiitake Mushrooms: Imparts a meaty texture and earthy flavor.
• Carrot: Adds color and sweetness.
• Bamboo Shoot Slices: Contributes a crisp texture.
• Broccoli Florets: Provides a nutritious and vibrant element.
• Snow Peas: Adds a fresh and crunchy texture.

Recipe Suggestions

• Cantonese Chow Mein

FAQs

Q. Can I use a different type of meat instead of chicken breast?
A: While this recipe specifically calls for chicken breast, you can experiment with other meats like chicken thighs or even tofu to suit your preferences.

Q. How long should I marinate the chicken?
A: The recommended marination time is 30 minutes. This allows the flavors to penetrate the chicken for a more flavorful dish.

Q. Can I adjust the sweetness of the sauce?
A: Yes, feel free to adjust the sugar and honey quantities in the sauce to match your taste preferences. You can add more or less depending on your desired level of sweetness.

Q. Is it necessary to double fry the chicken?
A: Double frying helps achieve a crispy texture. While it’s recommended, you can experiment with a single fry if you prefer a different texture.

Q. Can I use a different oil for frying?
A: Yes, you can use your preferred cooking oil for frying. Vegetable oil or peanut oil works well for this recipe.

Q. Can I make the batter in advance?
A: While the batter is best used immediately, you can prepare it in advance and store it in the refrigerator for a short period. Ensure you mix it well before use.

Q. Can I skip the sesame seeds and spring onion garnish?
A: Certainly! The garnish adds flavor and visual appeal, but you can customize it based on your preferences or ingredient availability.

Q. What can I serve with Honey Chicken?
A: Honey Chicken pairs well with steamed rice, fried rice, or noodles. You can also add a side of stir-fried vegetables for a complete meal.

Q. Can I make the dish less spicy?
A: This recipe is not inherently spicy, but if you’re sensitive to heat, you can reduce or omit the white pepper powder in the marination.

Q. Can I bake the chicken instead of frying?
A: While the double frying method is recommended for a crispy texture, you can try baking the chicken for a healthier alternative. Adjust the baking time and temperature accordingly.

Recipe Suggestions

• Prawn Chow Fun
• Cantonese Chow Mein

Have you tried this recipe?

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