Ingredients
The following ingredients have 6 Servings
- 1 ½ lbs. chicken breasts or thighs cut into 1" pieces
- 2 eggs
- 1/2 cup flour
- 1/4 cup cornstarch
- ½ tsp EAGH ginger powder, garlic powder, onion powder. paprika, salt, pepper
- canola or vegetable oil for pan frying
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 1/4 cup ketchup
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 2 tablespoons Asian sweet chili sauce ((I use Mae Ploy))
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine
- 1 1/2 teaspoons Asian chili sauce ((like Sambal Oelek))
- 1 1/2 teaspoons cornstarch
- 4 cloves garlic, minced or 1 teaspoon powder
- 1 tablespoon freshly grated ginger or 1 tsp ground
- Toasted sesame seeds
- Green onions
Instruction
- MAKE SAUCE: Whisk the Sesame Sauce ingredients together in a medium bowl until the cornstarch is completely dissolved; set aside.
- BREAD CHICKEN: Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
- COOK: Heat 3 tablespoons oil over medium-high heat in a NONSTICK skillet (you may use less oil but it will be less crispy or more oil for more crispy). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
- ADD SAUCE. Whisk the sauce again to recombine. Add to the skillet and bring to a simmer, stirring often until thickened, about 1 minute.
- COMBINE: Add the chicken and toss to coat. Garnish with sesame seeds and green onions. Serve immediately.
