Ingredients
The following ingredients have 4 Servings
- 1 1/2 lbs boneless skinless chicken breasts (, cut into bite size pieces)
- 2/3 cup low-sodium chicken broth
- 1/2 cup honey
- 3 Tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp white vinegar
- 3 Tbsp finely chopped yellow onion
- 1 clove garlic (, finely minced)
- 1 1/2 tsp finely grated ginger
- Salt and freshly ground black pepper (, to taste)
- 1 cup + 1 1/2 Tbsp cornstarch
- 1 1/2 Tbsp cold water
- Vegetable oil (, for frying)
- 1 tsp baking powder
- 2 large eggs
- 1 Tbsp sesame seeds
- Chopped green onions (, for garnish (optional))
Instruction
- In a small saucepan combine chicken broth, honey, soy sauce, sesame oil, vinegar, onion, garlic, ginger and season with salt and pepper to taste. Bring mixture to a boil, meanwhile in a small bowl whisk together 1 1/2 Tbsp cornstarch with 1 1/2 Tbsp cold water until well blended.
- Once mixture has reached a boil, whisk cornstarch and water mixture into honey mixture, then reduce heat to medium-low and cook stirring constantly until mixture has thickened, about 3 minutes. Remove from heat and cover with lid to keep warm.
- Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2-inches deep and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended.
- Pour remaining 1 cup cornstarch into a separate shallow dish, add in baking powder and whisk well to blend. Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch.
- Carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking.
- Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. Repeat process with remaining chicken working in two more batches.
- Pour drained fried chicken into a bowl and toss with sauce and sesame seeds. Serve warm over white or brown rice garnished with green onions if desired.
