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If you have ever wondered what fried balls of chicken drowned in Karo syrup might taste like, look no further than “honey” chicken.
Not quite a gem for the GI tract, the appeal of this dish is that it isn’t nearly bad as steam-table sesame chicken (you can tear into this meat without fear of cutting your gums) or this mess of a moo shu.
Year of the Takeout really looks forward to returning to New York tomorrow — we feel like the Chinese fast food is a lot better there, and we are hungry to eat something that isn’t entirely sick-making. Do y’all have any suggestions?