Saturday, March 9, 2013

Honey Sesame Chicken

2/3 c. chicken broth
Sauce before cooking
1/2 c. honey
2 tsp. sesame oil
3 Tbsp. soy sauce
1 tsp. white vinegar
4 Tbsp. onion, chopped
3 cloves garlic, minced
1 1/2 tsp. ginger, minced
lots of black pepper
1 1/2 Tbsp. cornstarch
1 1/2 Tbsp. cold water
Sauce after cooking

2 eggs
1 c. cornstarch
1 tsp. baking powder
1 lb. chicken, cut into large cubes
oil, for frying
sesame seeds
hot cooked rice

In a small saucepan, combine all of the sauce ingredients except the cornstarch and water. Bring to a boil. Meanwhile, in a small bowl, mix together the cornstarch and water until blended.

Chicken with sauce

Once the honey mixture has come to a boil, whisk in the cornstarch and water mix. Reduce heat to medium low, cook, stirring constantly for 3 minutes. Sauce will thicken. Remove from heat and cover with a lid to keep warm.

Beat the eggs together in a shallow bowl.

Mix the 1 c. cornstarch and baking powder together in a separate shallow bowl.

Pour the oil into a deep skillet or large saucepan. Bring to about 350 F.

Dinner is ready!
Working in batches, dip the chicken pieces first in the eggs, then the cornstarch mixture. Place into the hot oil, and cook about 5-7 minutes, cooking on all sides. Remove to a paper towel lined plate. Repeat until all the chicken is cooked.

Put all the cooked chicken in a bowl, and pour the honey sauce over. Coat the chicken completely. Sprinkle with sesame seeds.

Serve over hot cooked rice.

Here is a link to the original recipe:

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