This Asian inspired recipe features chicken that is lightly fried with a flavorful coating and then tossed in a quick and easy honey sesame sauce that’s sweet, sticky, and delicious. It’s a 30 minute family dinner that everyone will love.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 498kcal
Ingredients
For the Chicken
3poundschicken breast
2tablespoonsall-purpose flour
2tablespoonscornstarch
1/2teaspoonbaking powder
2tablespoonssoy sauce
2tablespoonswater
1teaspoonsesame oil
2tablespoonsvegetable oilor other oil for frying
For the sauce
1cupchicken broth
2/3cuphoney
2tablespoonsrice wine vinegar
2tablespoonssoy sauce
1tablespoonssesame oil
1teaspoonchile paste
3clovegarlicminced
2tablespoonscornstarch
2tablespoonswater
Garnish
2tablespoonstoasted sesame seeds
2tablespoonssliced green onion
Instructions
Whisk together flour, cornstarch, baking powder, soy sauce, water, and sesame oil from the first list until smooth.
Cut chicken into bite-sized pieces and then place in a zip top bag or container. Pour in flour mixture and toss until all pieces are completely coated with the mixture. Refrigerate until ready to cook.
In a small sauce pan whisk together chicken broth, honey, vinegar, soy sauce, sesame oil, chile paste and garlic. Heat over medium high heat stirring regularly until it comes to a simmer.
Mix the cornstarch and water together until smooth and slowly stir it in the simmering sauce. Let simmer for about 30-60 seconds longer and then turn off heat. Sauce should coat the back of a spoon. The longer it simmers the thicker it will become.
In a large skillet, heat the frying oil over medium heat. Once the oil is hot, drop in the chicken pieces in a single layer on the bottom of the pan. You will likely need to do the chicken in 2-3 batches so that you don't over crowd the pan.Cook chicken 3-4 minutes on the first side, then flip and cook 2-3 minutes on the second side. Each side should be golden brown and 165˚F internal temp once done.
Remove chicken from the oil to a paper towel lined plate and repeat until all the chicken is cooked.
Once you have finished cooking the chicken, toss the chicken with the sauce to coat completely. Then garnish with toasted sesame seeds and green onions. Serve immediately. Enjoy!
Notes
Substitutions:
Chicken – You can slice up any type of boneless skinless chicken with equally delicious results.
Sesame Oil – Use either toasted or untoasted sesame oil.
Chicken Broth – I prefer the flavor of chicken broth, but veggie broth, chicken stock, or even water will work.
Rice Wine Vinegar – This is a lightly flavored vinegar that adds a tang to our sauce. In a pinch you could also use white wine or apple cider vinegar with tasty results. You can find rice vinegar in the Asian ingredient section of your grocery store.
Garlic – Either finely mince 3 cloves of fresh garlic or use a prepared garlic paste to save a little time.
Cooking Oil – Vegetable, canola, or grapeseed will work to fry up the chicken pieces.
Sesame Seeds – You can buy them pre-toasted, or do it really quickly yourself by stirring them in a warm skillet until they smell nutty and appear golden.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.