Ingredients
1½lbchicken breasts,boneless, skinless, cut into bite-sized pieces
⅔cupchicken broth,low-sodium
½cuphoney
3tbspsoy sauce
2tsptoasted sesame oil
1tspwhite vinegar
3tbspyellow onion,finely chopped
1garlic clove,finely minced
1½tspginger,finely grated
salt and freshly ground black pepper,to taste
1cupcornstarch,plus an additional 1½ tbsp
1½tbspwater,cold
vegetable oil
1tspbaking powder
2large eggs
1tbspsesame seeds
green onions,chopped, for garnish, optional
Preparation
In a small saucepan combine the chicken broth, honey, soy sauce, sesame oil, vinegar, onion, garlic, ginger, and season with salt and pepper to taste. Bring mixture to a boil.
Meanwhile, in a small bowl, whisk together 1½ tablespoons of cornstarch with 1½ tablespoons of cold water until well blended.
Once the mixture has reached a boil, whisk the cornstarch and water mixture into the honey mixture, then reduce heat to medium-low.
Stir constantly for about 3 minutes. until the mixture has thickened. Remove from heat and cover with a lid to keep warm.
Pour the vegetable oil into a large cast-iron dutch oven, filling the pot about 1½-inches deep. Heat the oil to 350 degrees F.
Meanwhile, whisk the eggs in a shallow dish until well blended.
Pour the remaining 1 cup of cornstarch into a separate shallow dish, add in the baking powder, and whisk well to blend.
Dip the chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch.
Carefully place ⅓ of the chicken pieces into the preheated oil and cook for 5 to 7 minutes until golden, turning once during cooking.
Using a skimmer, remove fried chicken from oil and transfer to a paper towel-lined cookie sheet to drain excess oil. Repeat the process with the remaining chicken, working in two more batches.
Pour the drained fried chicken into a bowl and toss with sauce and sesame seeds.
Serve warm over white or brown rice, garnished with green onions if desired.
