Ingredients

The following ingredients have 4 Servings
  • 1½ pounds chicken breasts (boneless and skinless, cut into cubes)
  • 2 tablespoon soy sauce
  • 3 cloves garlic (minced)
  • 1 egg white
  • 1 teaspoon sesame oil
  • ½ cup chicken broth
  • 2 tablespoon rice vinegar
  • ¼ cup honey
  • 2 tablespoon soy sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup all-purpose flour
  • 1 tablespoon sesame seeds

Instruction

  • Prep and marinate chicken: Add all the chicken and marinade ingredients to a bowl and toss well to break up the egg white. Marinate for 10 minutes.
  • Prepare sauce: In another bowl add the chicken broth, rice vinegar, honey, soy sauce, sesame oil and whisk well.
  • Dredge chicken through flour: Add the flour to a shallow plate or bowl. Toss in the chicken pieces and the marinade, then use your hands to toss everything together.
  • Fry chicken: Add about a cup of oil to a wok or skillet and heat over high heat. When the oil is hot enough, add a few chicken pieces at once, shaking off any excess flour and fry for about 3 to 4 minutes or until golden and cooked through. Drain on a plate lined with kitchen towels. Repeat with remaining chicken, it will take about 3 batches.
  • Cook sauce: In a clean wok add the prepared sauce and simmer over medium-low heat. Form a cornstarch slurry by mixing it with the tbsp of water, then pour into the sauce. Whisk the sauce and cook for another minute until the sauce has thickened.
  • Toss chicken with sauce: Add the cooked chicken pieces to the sauce in the wok and toss well until the chicken is evenly coated. Sprinkle with sesame seeds and serve.