Honey Sesame Chicken Recipe

Today I’m making honey sesame chicken and to start I will be using two pounds of boneless skinless chicken breast. It’s too large chicken breast and I’m going to cut these into bite-sized pieces. Now that my chicken is cut into bite-sized pieces, I’m going to create a marinade.

Ingredients

• two pounds of boneless skinless chicken breast

For the Marinade

• a quarter teaspoon of salt
• a quarter teaspoon of onion powder
• a quarter teaspoon of white pepper
• a tablespoon of light soy sauce
• a tablespoon of cooking wine
• the egg white of one large egg
• three tablespoons of corn starch

For Dredging

• two thirds of a cup of plain corn starch

For the Sauce

• a tablespoon and a half of cooking oil
• The whites of one scallion
• between a half cup to three quarters of a cup of honey
• two teaspoons of cooking wine
• one teaspoon of soy sauce
• one tablespoon of rice vinegar
• a half cup of chicken broth
• a quarter teaspoon of salt
• a tablespoon and a half of cornstarch
• a tablespoon and a half of water
• one teaspoon of sesame oil

For Garnish

• toasted sesame seeds
• freshly chopped scallions

Instructions

1. Cut the chicken breast into bite-sized pieces.
2. Combine a quarter teaspoon of salt, a quarter teaspoon of onion powder, and a quarter teaspoon of white pepper, give it a mix, and add it to the chicken.
3. Add a tablespoon of light soy sauce, a tablespoon of cooking wine, the egg white of one large egg, and three tablespoons of corn starch to the chicken.
4. Use your clean hands and give it a mix.
5. Once this is combined and mixed, marinate this for at least 30 minutes.
6. Take two thirds of a cup of plain corn starch and dredge each piece.
7. Once you have coated and dredged each piece, place it on a baking sheet to set for about 10 to 15 minutes.
8. Heat your fry oil to around 360 degrees Fahrenheit.
9. Start frying the chicken.
10. Fry them in batches as to not crowd the pan.
11. For the first fry, let these go for about a minute to a minute and a half.
12. Remove them from the fry oil.
13. Let them hang out and let the fry oil temperature come right back up to around 360 degrees Fahrenheit.
14. Add it right into the oil for the double fry and let it continue cooking for another two minutes or so, or until your pieces are cooked through.
15. After those are cooked, put them on a baking sheet with a wire rack.
16. In a preheated pan over a medium heat, add a tablespoon and a half of cooking oil.
17. Add the whites of one scallion.
18. Add somewhere between a half cup to three quarters of a cup of honey.
19. Add two teaspoons of cooking wine, one teaspoon of soy sauce, one tablespoon of rice vinegar, give it a mix, and a half cup of chicken broth.
20. Let that mix and gently simmer and give it a taste.
21. Add a quarter teaspoon of salt.
22. Add a cornstarch slurry.
23. Add a tablespoon and a half of cornstarch to a tablespoon and a half of water.
24. Add one teaspoon of sesame oil, give it a mix.
25. Once it’s thickened, shut off the heat.
26. Add your chicken pieces and coat.

Cooking Tips

• You can fry these until they are cooked.
• It won’t take that long because chicken breast does cook quickly.
• You can also add ginger and garlic to this as well, but I left it out today.
• I did eyeball this, but you’ll want to start with around a half cup and adjust your sauce if you need to after tasting it.
• If I need to adjust honey, soy sauce, salt, seasoning, I’ll do so.

Serving Suggestions

• Garnish with toasted sesame seeds.
• Garnish with freshly chopped scallions.
• Serve.

I hope you give this recipe a try. I hope you like it.