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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
For the chicken
1-1/2 lbs. skinless boneless chicken breasts, cut into 1-inch pieces
2 eggs, beaten
1/2 cup all purpose flour
salt and pepper to taste
1/2 cup cornstarch
vegetable oil for deep frying
sesame seeds, for garnish
sliced green onions, for garnish
For the sauce
1/2 cup ketchup
1/4 cup honey
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1/3 cup low sodium soy sauce
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
2 teaspoons cornstarch
1 teaspoon cold water
To make the sauce, mix the ketchup, honey, brown sugar, rice vinegar, soy sauce, and sesame oil and combine well.
Place beaten egg in a shallow bowl, cornstarch in another shallow bowl and flour, salt and pepper in another shallow bowl. Dredge the chicken pieces in egg (make sure all of the chicken is covered in egg), then the flour, and then the cornstarch.
In a wok or deep pan, heat 3 inches of oil to 350 degrees F. and add the chicken to the oil in small batches, frying until golden brown, crispy and cooked through.
Use a slotted spoon to transfer chicken to a paper towel-lined dish.
In a large skillet, heat 1 teaspoon of vegetable oil over medium heat. Add the garlic and cook for 30 seconds. Add in the sauce and bring to a boil.
Whisk together cornstarch and water until dissolved, then whisk cornstarch slurry into the boiling sauce until thickened. Reduce heat to medium low, add chicken and toss until well-coated. Garnish with sesame seeds and green onions, if desired.
Calories: 392kcal | Carbohydrates: 41g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 1648mg | Potassium: 518mg | Sugar: 26g | Vitamin A: 270IU | Vitamin C: 2.8mg | Calcium: 60mg | Iron: 1.9mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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