Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless (skinless chicken breasts, cut into 1-inch chunks)
  • 1 1/2 cups cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3 large egg whites (beaten)
  • Mazola corn oil (for frying)
  • Sesame seeds (for garnish)
  • Sliced green onions (for garnish)
  • 1 cup chicken stock
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup rice wine vinegar
  • 3 tablespoons brown sugar (packed)
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil (divided)
  • 2 garlic cloves (minced)
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chili paste

Instruction

  • To make the marinade, whisk together chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, 1 tablespoon sesame oil and 1/2 cup water in a large bowl.
  • In a gallon size Ziploc bag or large bowl, combine chicken and 6 tablespoons of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  • Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
  • In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
  • Working one at a time, dip the chicken into the egg whites, then dredge in the cornstarch mixture, pressing to coat.
  • Heat corn oil in a large stockpot or Dutch oven to 350 degrees F. Add chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.