Honey Sesame Chicken
1 1/2 lb. boneless, skinless chicken breasts
2/3 c. chicken broth
1/2 c. honey
3 tbsp. soy sauce
2 tsp. sesame oil
1 tsp. white vinegar
3 tbsp. finely chopped yellow onion
1 clove garlic, minced
1 1/2 tsp. ginger
1 c. + 1 1/2 tbsp. cornstarch
1 1/2 tbsp. cold water
vegetable oil (for frying)
1 tsp. baking powder
1 tbsp. sesame seeds
chopped green onions, for garnish
Cut the chicken into bite-sized pieces.
In a small saucepan, combine chicken broth, honey, soy sauce, sesame oil, vinegar, onion, garlic, ginger, and salt and pepper (to taste). Bring mixture to a boil.
Meanwhile, in a small bowl, whisk together 1 1/2 tablespoons cornstarch, and water until well-blended. Once honey mixture has reached a boil, quickly stir in the cornstarch mixture and reduce heat to low, 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 pan or wok, filling to about 1 1/2″ deep. Heat oil to 350F.
Whisk eggs in a shallow dish until well-blended. Pour remaining 1 cup cornstarch into a separate dish, add in baking powder and stir well. Dip chicken pieces into egg followed by cornstarch. Toss in cornstarch to assure pieces are coated evenly. Place chicken into the wok, careful not to overlap, and heat until golden brown about both sides (5-7 minutes).
Remove fried chicken from oil and transfer to a paper-towel lined cooking sheet to drain the excess oil. Repeat process until all chicken is cooked.
Pour drained chicken into a bowl and toss with honey sauce and sesame seeds. Top with green onions and serve.
Makes: 6 servings
Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 45 minutes