Do you think it might be a tempura batter?

No deborah, tempura batters are a lot thicker! This is some kind of batter/coating/whatever that is very thin. You can actually see the chicken through the coating. I just called it a batter for lack of a better word.

Is it some sort of glaze? Apricot jam & honey is a common glaze for cornish game hens.

Are you sure the hens are fried?? If so I'll bet it's a cornstarch batter....pretty much cornstarch seasoned and mixed with "something"...wine, saki, juice....whatever.
Linda C

I'm thinking Panko.

Panko is "crumby"...not a thin glaze...It's Japanese "corn flake crumbs"...LOL!
Linda C

Ask the manager what they use. A batter is usually not a big 'secret'. If they refuse sneak a piece out in your pocket and send it to CSI for a DNA extraction :-)

Duane

LOL Duane, you always make me smile. Thanks

My bet is cornstarch too. Very thin, very crispy.

Wow it must be very thin if Tempura is thicker. The tempura I'm use to is so thin and very crisp.

You might try dipping it in a batter made with just flour, salt, pepper and soda water. Make the batter very thin. I use this batter on thin sliced eggplant when I want a very thin coating.

You can also add other seasons. I like to add a little cayenne pepper too.

Ann

Found this one,

Tender Crisp Cornish Game Hen or Squab
Ingredients

3 Whole cornish game hens -or- 6 Squab

MARINADE

1/2 c Soy sauce
1 tb Sherry
1 tb Brown sugar
/4 ts Ground pepper
2 sl Fresh ginger, stripped

GLAZE

2 tb Honey
2 tb Soy sauce
PLUS
Oil for frying

Instructions for Tender Crisp Cornish Game Hen or Squab
from: The Fine art of chinese cooking by Lee Su Jan Marinate birds for several hours. Put birds and marinade in a bowl and place on the rack of a steamer. Steam for 40 minutes. Dry bird throughly. Refridgerate till well cold. Glaze with honey mixture. Deep fry in 3 inches of oil until golden brown. Posted to Recipe Archive - 06 Oct 96 submitted by: LeiG@aol.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

Shelley

Shelley, I'll try that, but it will be a couple of weeks before I can get to it!
It seems I have come down with the "Flu", I was starting to feel bad yesterday, but I'm totally wiped out now!

What is stripped ginger and sl mean? I don't have a deep fryer can I just fry it in a cast iron pan?
--------------

Everyone else, I don't know about cornstarch, would it end up clear after cooking?
It is "definitely fried" in a deep fat fryer!!

As for asking the cook or proprietor of the restaurant "NO WAY"!!! Not that jerk!
This is a restaurant with a buffet also in a separate room.
It was literally started from special dishes that the clientell gave them years ago (now on 3rd owner). Now they claim the recipes are theres and are not for reproduction or use by any individuals! Yes thats exactly what they are, I read your minds! It is absolutely packed with people when open, Buffet Thursday - Sun!!

There is the "Definite" taste of honey/sweet taste and its fried, thats all I know.

Changeling, sorry you have the flu, hope you feel better soon.
As for stripping the ginger, I assume it means to peel the ginger, (not 100% sure).
I don't see why a cast iron pan wouldn't work, as long as it has enough oil in it, or can accomodate the three inches of oil, without overflowing.

Shelley

ssommerville, No problem with he pan being deep enough. This pan is extremely old, they made them thicker and with slightly higher sides back then.
That makes sense with the ginger, just wasn't thinking straight.
I like going to auctions and flea markets if they are big and interesting! I've passed up dutch ovens and pans in the past year that I really kick myself for not buying now!!

As for the Flu I felt 10 times better yesterday than today. Been using this stuff called Robotussin but it's not doing much of anything. Will call the doctor tomorrow, I think it's going to take some antibiotics for this mess!

I'm thinking cornstarch batter too.

I found a few recipes online. Maybe some you can use a a springboard for experimentation:

CHINESE HONEY CHICKEN:

Ingredients:

BATTER:
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying

SAUCE
1 1/2 tablespoons peanut oil
2 teaspoons chopped ginger
3 tablespoons finely sliced garlic
1 teaspoon salt
3 tablespoons sugar
1 teaspoon Chinese white rice vinegar
1/2 cup water
1 teaspoon cornstarch, mixed with
1 teaspoon water
garnish toasted sesame seeds (optional)

METHOD:

MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
Allow the batter to sit, covered for at least 30 minutes.

Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels.

TO MAKE SAUCE:

Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds.
Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm.

Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediately.
**************************************...

CHINESE HONEY CHICKEN

1 lb. (approx 500 g) diced chicken
1/4 cup soy sauce
1/4 cup honey
2 tablespoons corn starch
1/4 cold water
1/4 cup pine nuts
sesame seeds
fried chinese noodles

Marinate chicken in soy sauce for a few hours.
Saute chicken in wok or fry pan until brown.

Mix cornstarch and water together. Add honey and pine nuts to chicken, then cornstarch mix.

Stir until honey thickens and coats the chicken. Mix in a sprinkle of sesame seeds.

Serve with boiled rice and steamed vegetables. Top chicken with fried Chinese noodles.

Crispy Honey Chicken

Ingredients:
1 lb. boneless, skinless chicken breast, cut into medium size chunks
1 T. minced garlic
Vegetable oil for frying
red bell pepper and/or scallions, julliene
Crispy noodles, rice or egg noodles or steamed rice for serving

Batter:
4 oz. all purpose flour
2-1/2 oz. cornstarch
1 egg
6 oz. water
1/8 tsp. baking powder
1/8 tsp. baking soda

Chicken Seasoning:
1 T. lite soy sauce
1/8 tsp. white pepper
1/4 tsp. kosher salt
1 T. corn starch

Sauce:
1/2 cup sake or rice wine
1/2 cup honey
3 oz. rice vinegar
3 T. lite soy sauce
6 T. sugar
cornstarch slurry--1/4 c. corn starch mixed with 1/4 c. water

Directions:
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.

To finish the sauce, heat it in sauce pan, bring to a boil. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.

Heat 2 T. oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Date: 8/2/2005

Presented By: P.F. Chang's China Bistro