This 30-minute recipe from Le Crem De La Crumb is a definite repeat! It was incredibly easy to make and, despite a few extra dishes, far too delicious to grumble about.
Ingredients-
4 boneless skinless chicken breasts - chopped into 1 ½ inch pieces
2 eggs - whisked
6 tbsp flour
3 tbsp corn starch
4 tbsp vegetable oil
3-4 cups cooked white rice - for serving
sesame seeds - for garnish
green onions - chopped, for garnish
Sauce
6 tbsp honey
4 tbsp ketchup
3 tbsp honey
1 tbsp brown sugar
2 tbsp white vinegar
3 tbsp soy sauce
1 tbsp toasted sesame oil
½ tsp salt
1 tbsp cold water
2 corn starch
Method-
Prepare the Sauce
Whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, and salt. Set aside.
Prepare the Chicken
Place beaten egg, 3 tbsp cornstarch, and flour in three separate bowls.
Dip chicken pieces in egg mixture, then flour (toss to coat thoroughly), and lastly in corn starch (toss to coat thoroughly).
Heat oil over medium heat in a large pan or skillet.
Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked through.
Use a slotted spoon to transfer chicken to a paper towel-lined dish.
Use a couple of folded paper towels to wipe out any excess oil from the pan.
Add sauce and bring to a boil over medium heat.
Whisk together cornstarch and water until dissolved, then whisk the cornstarch slurry into the boiling sauce til thickened.
Reduce heat to medium-low, add chicken back to the pan, and toss to coat completely.
Garnish with sesame seeds and green onions and serve over rice. Enjoy!
