Ingredients:
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
Method:
- 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
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