If you love Chinese food (like me)… You will love this one! I think back to when I use to only get Chinese food from restaurants… It was always intimidating to me to think about making it myself! And one down side about the restaurants is you never knew what quality chicken they were using in their dishes… Sometime I felt like the chicken was really chewy… or they would only use the dark meat (which I’m not exactly a fan of)! Well I finally thought to myself “you can do this… it can’t be too hard!”
So I found myself surfing the web searching for Chinesse chicken recipes… I’ve conquered a few recipes now Crock Pot Cashew Chicken, Sweet Spicy and Sticky Chicken, Homemade Orange Chicken and now I’ve come across this Honey Sesame Chicken recipe from CookingClassy. It’s moved to my #1 spot for Chinese dishes… Although my husband would probably differ choosing the Sweet Sticky and Spicy recipe… But he likes the spice… when I tend to like the sweet!
I love to serve my Chinese dinners up with either some steamed rice … or if my Husband is feeling lucky I’ll make some fried rice… and I do cheat (a little) and I buy the frozen egg rolls from Costco… I haven’t quite mastered those homemade… And a Chinese dinner is not complete with out them!
Try this recipe out and don’t let Chinese food intimidate you like it did me!
- 4 boneless skinless chicken breast
- ⅔ cup chicken broth
- ½ cup honey
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon white vinegar
- 3 tablespoons finely chopped onion
- 1 clove garlic finely minced
- 1½ teaspoons finely chopped ginger
- salt and pepper to taste
- 1½ tablespoons cornstarch
- 1½ tablespoons cold water
- 1 cup flour
- 2 eggs beaten
- vegetable oil for frying
- 1 tablespoons sesame seeds
- green onion for garnish (optional)
- In a small saucepan combine: chicken broth, honey, soy sauce, sesame oil, vinegar, onion, garlic, ginger, salt and pepper.
- Bring to boil.
- Mix cornstarch with cold water, add to sauce and stir till thickens.
- Remove from heat and cover to keep warm.
- Heat vegetable oil over medium high heat (you want it at about 350) in a fryer or deep frying pan.
- Cut chicken into bite size chunks.
- Dip in egg then flour to bread.
- Fry chicken in oil... Do this in batches I did about ⅓ of my chicken at a time. Fry about 5-7 minutes per batch or until chicken is cooked and golden brown.
- Transfer to plate with paper towels to drain excess oil.
- Put chicken in to big bowl and cover with sauce, stir to completely cover.
- Serve over a bed of white rice and top with sesame seed.
Quick side note… The original recipe called for dredging the chicken in a cornstarch/baking powder mix… I changed that! I’ve had bad experiences with frying with cornstarch… So I always default back to the flour! The original recipe can be found here.
For a step by step tutorial please see the following photos:
I forgot to take a picture of the adding of cornstarch slushy… So just mix cornstarch and cold water and add to the sauce after you have brought it to a boil. Stir until thickens and remove from heat, cover with lid to keep warm.