Ingredients
Scale
For the chicken
- 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
- 2 eggs beaten
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- oil for frying
For the sauce
- 1 teaspoon vegetable oil
- 1 teaspoon minced fresh garlic
- 1/4 cup honey
- 1/3 cup soy sauce (reduced sodium if possible)
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
Instructions
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Place the eggs, salt, and pepper in a bowl. Stir to combine
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Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
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Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
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Heat 3 inches of oil in a deep pan to 350 degrees F
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Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken
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Drain the chicken on paper towels
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While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
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Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
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Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.
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Notes
The sauce can be made up to two days before you plan to serve it.