250g chicken breasts

1 tablespoon oil

6 tablespoons flour

1 egg, lightly beaten

3 tablespoons corn starch

Sesame seeds, toasted

For the Sauce

4 tablespoons honey

4 tablespoons ketchup

2 tablespoons sugar

1 tablespoon brown sugar

2 tablespoons white vinegar

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

1/2 teaspoon salt

1 teaspoon garlic powder

2 tablespoons corn starch

1/2 cup cold water


  • Select good quality boneless, skinless chicken breasts and chop the flesh into 1.5 inch pieces.

  • Season chicken with salt and pepper. Sauté the chicken in 1 tablespoon oil for 10-15 minutes.

  • Cook only till chicken turns golden. Place egg, corn starch, and flour in three separate bowls.

  • Dip chicken pieces into the egg mixture and turn them around so that they are evenly coated.

  • Next toss the egg coated chicken pieces in the flour bowl and lastly in corn starch, toss to coat.

  • Heat about 1/4 cup of vegetable oil over medium heat in a large frying pan or a heavy skillet.

  • Carefully add the coated chicken pieces and cook for about 10 minutes until golden and crisp.

  • Whisk all the ingredients for the sauce together in a medium mixing bowl and set mixture aside.

  • Add the sauce to the chicken pieces and simmer over low heat until the sauce thickens slightly.

  • Sprinkle sesame seeds over chicken and serve hot with brown rice or bread. Makes 4 servings.

Recipe adapted from Le Crème de la Crumb