Better Than Takeout Baked Honey Sesame Chinese Chicken

Photo by Mary Ann R.
Adapted from yummly.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Adapted from yummly.com

Ingredients

  • 4

    chicken breasts (cubed)

  • corn starch

  • coconut oil (I used refined so there was no coconut taste)

  • 8

    tablespoons honey

  • 5

    tablespoons ketchup

  • 4

    tablespoons sugar

  • 2

    tablespoons brown sugar

  • 3

    tablespoons white vinegar

  • 4

    tablespoons soy sauce

  • 1

    pinch salt

  • 1 1/2

    teaspoons garlic powder

  • 1/2

    teaspoons onion powder

  • 3

    tablespoons corn starch (mixed with 2 tablespoons water)

  • scallions (/green onion)

  • sesame seeds (I used toasted)

  • 1

    cup corn starch (for dipping)

  • 2

    tablespoons coconut oil (melted, refined)

  • Scallion/green onion

  • Sesame seeds (I used toasted which I purchased)

Directions

In a bowl, mix cubed chicken with the 1 cup of corn starch; coat thoroughly. Heat a skillet with the coconut oil and pan fry chicken until slightly golden brown but NOT fully cooked (about 3-5 minutes) In a large bowl mix sauce ingredients, and heat sauce in a saucepan until it just bubbles. Once chicken is done being pan fried, place it in a baking dish and pour the sauce over it Bake at 375 for 25 minutes Garnish chicken with toasted sesame seeds and scallions/green onion.

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