- 2
- 20 mins
- 40 mins
Ingredients
- FOR THE CHICKEN:
- 2 whole Large Boneless, Skinless Chicken Breasts, Cut Into Bite Size Pieces
- 1/2 cups Flour
- 1 teaspoon Baking Powder
- 1 whole Egg Beaten
- 3 Tablespoons Cornstarch
- 1/4 teaspoons Garlic Powder
- 1/4 teaspoons Cayenne Pepper
- Salt And Pepper
- 1/2 cups Water
- Oil, For Frying
- FOR THE SAUCE:
- 1/2 cups Honey
- 1/4 cups Soy Sauce (reduced Sodium)
- 1 Tablespoon Cornstarch
- 1 Tablespoon Sesame Oil (or Olive Oil)
- 1 Tablespoon Hoisin Sauce
- 1 teaspoon White Vinegar
- 1 clove Garlic, Finely Minced
- 1/4 teaspoons Chopped Ginger
- Chopped Green Onions And Toasted Sesame Seeds For Garnish
Preparation
Step 1
Preparation Instructions
In a bowl combine the flour, baking powder, egg, cornstarch, garlic powder, cayenne, salt, pepper and water and whisk until it resembles a pancake batter.
In a large saucepan over medium high heat, heat up about 4 tablespoons of oil. You want the pan to get hot, but not the point of smoking.
Dredge the chicken pieces in the batter mixture, shake off excess batter, put chicken into the hot oil and fry it. Don’t crowd the pan—you can do this in batches if needed. Cook for about 4-5 minutes per side or until they are golden brown. When done, remove the chicken to a paper towel-lined plate.
In a saucepan combine the honey, soy sauce, cornstarch, oil, hoisin, vinegar, garlic and ginger. Cook over medium high heat (stirring occasionally) for about 10 minutes or until the sauce thickens and turns into a glaze.
In a bowl, combine the chicken and honey sauce. Garnish with toasted sesame seeds and green onions. Serve!