Ingredients

The following ingredients have 4 Servings
  • 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 cup cornstarch mixed with 1 teaspoon salt
  • Peanut oil for deep frying
  • Sesame seeds for sprinkling
  • 2 large egg whites
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 large cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 1/2 tablespoons toasted sesame oil
  • 1/2 cup chicken stock
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon chili sauce, for heat (optional)

Instruction

  • Whisk the marinade ingredients together and pour over the cubed chicken. Stir to thoroughly coat the chicken and let it marinate while preparing the rest of the ingredients.
  • Combine the sauce ingredients, except for the garlic, ginger and sesame oil, until the cornstarch and honey are dissolved.
  • In a medium saucepan over medium high heat in a large saucepan, fry the garlic and ginger for 1 minute. Add the sauce and bring to a boil for 1 minute. Remove from heat.
  • Dredge the chicken pieces in the cornstarch, shake off excess, and working in batches, deep fry the chicken in oil heated to 375°F until the chicken is golden brown, crispy and cooked through. Place the chicken on paper towels.
  • Add the fried chicken to the sauce, stir to thoroughly coat, and simmer for a couple of minutes until the chicken has absorbed the sauce. Serve immediately with steamed rice and sprinkle with sesame seeds.