Sunday, March 25, 2012

Honey Sesame Chicken

I love easy chicken dishes! By easy I mean under 30 minutes, one pan to clean, and ingredients I almost always have on hand. (Yes, I always have fresh ginger on hand. Did you know you can peel and freeze ginger, then grate it from it’s frozen state right into your meal?! It works wonders!) I have made this recipe a few times, and I have made quite a few alterations to the original. What I came up with we really enjoyed-and hope you do, too!

Honey Sesame Chicken
Printable Version

2 boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
Sesame seeds (for garnish)

4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white

1 ½ tablespoons oil
4 tsp. ginger (minced)
4 Tbs .garlic (minced)
2 tsp. salt
6 Tbs. honey
6 Tbs. rice wine vinegar
⅔  cup water
⅔ cup sugar
2 tsp. accent
2 teaspoon cornstarch (mixed with 1 Tbs. water)

In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.
Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
To make the sauce. Heat 1½  tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds.  Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
Return chicken to pan and Coat chicken with the sauce. Garnish with sesame seeds. Serve with rice or quinoa

Recipe highly adapted from
Serves 4.

1 comment:

Teddy, Scott, & baby Jane said...

Totally made that last week too! hahaha pretty good.