- 1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large eggs
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Oil for frying (I used a combination of olive, vegetable and sesame)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 cup honey
- 1/3 cup soy sauce
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- Beat the eggs in a bowl.
- Place the flour, 1/2 cup of cornstarch, salt and pepper in a shallow bowl or on a plate, and stir to combine.
- Dredge each piece of chicken in the eggs, then in the flour mixture. Repeat the process with all of the chicken.
- Heat enough oil (at least 2 inches deep) to fry the chicken in a deep pan or wok to 350 degrees.
- Add 10-12 pieces of chicken to the oil at a time, and cook for about 5-7 minutes (depending on size of pieces) or until crispy and golden brown. Repeat the process with the remaining chicken.
- Drain the chicken and transfer to a plate covered with paper towels
- In a medium bowl or glass measuring cup, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch, whisking until smooth.
- Heat the tablespoon of olive oil in a large pan over medium heat.
- Add the garlic to the oil and cook for 30 seconds.
- Stir in the honey sauce mixture and bring to a simmer, cooking for about 5 minutes, or until just thickened.
- Add the fried chicken pieces to the sauce, toss to coat, and cook on low for a couple minutes to heat through.
- Serve over cooked rice and sprinkle with sesame seeds.
The original recipe for this sensational sesame chicken can be found here.