2/3 c. chicken broth
Sauce before cooking |
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! |
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: http://www.cookingclassy.com/2013/03/honey-sesame-chicken/?fb_source=pubv1
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