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Darrell Wiggins
@countryboycookingcompany_
00:15
Prep
00:30
Cook
00:45
Total Time
Ingredients & Directions
Directions
Honey Sesame Chicken
2 lbs
1
Duck egg or 2 chicken eggs, whisked
Corn starch for dusting chicken
Honey sesame sauce
Cooked rice and/or steamed vegetables for serving
Toasted sesame seeds for garnish
Green Onions for garnish
1 tablespoon
Vegetable oil
1 tablespoon
Garlic, minced
1/3 cup
Soy sauce
1/4 cup
Honey
1/2 cup
Ketchup
2 tablespoons
Rice vinegar
3 tablespoons
Light brown sugar
1 tablespoon
sesame oil
2 teaspoons
of cornstarch mixed with 2 teaspoons of water for a thickening slurry
- Cut chicken into cube to the size you like but I like to leave mine a little bigger for that classic take out bite.
- Place chicken in a bowl, add the whisked egg, & cornstarch and mix to coat chicken pieces evenly.
- Heat your vegetable or peanut oil to 350°F in a Dutch oven or pot of your choice with 2-3 inches of oil.
- Fry the chicken in batches for 2 minutes till your breading sets, then fry again till it looks golden and the meat reaches an internal temperature of at least 165°F.
- In a separate small sauce pan, 1 tablespoon of vegetable oil and cook the garlic till fragrant.
- Mix all your other sauce ingredients except for the cornstarch slurry which will be added at the end.
- Bring the sauce to a simmer and cook for 7-10 minutes; add the slurry, stirring in a little at a time, until you the desired thickness.
- Toss fried chicken pieces in the thickened sauce.
- Served over steamed rice and/or steamed veggies; garnish with toasted sesame seeds and sliced green onions.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Honey Sesame Chicken
Darrell Wiggins
@countryboycookingcompany_
Yield: 4-5
00:15
Prep
00:30
Cook
00:45 Total Time
Ingredients
Directions
Honey Sesame Chicken
2 lbs
1
Duck egg or 2 chicken eggs, whisked
Corn starch for dusting chicken
Honey sesame sauce
Cooked rice and/or steamed vegetables for serving
Toasted sesame seeds for garnish
Green Onions for garnish
1 tablespoon
Vegetable oil
1 tablespoon
Garlic, minced
1/3 cup
Soy sauce
1/4 cup
Honey
1/2 cup
Ketchup
2 tablespoons
Rice vinegar
3 tablespoons
Light brown sugar
1 tablespoon
sesame oil
2 teaspoons
of cornstarch mixed with 2 teaspoons of water for a thickening slurry
- Cut chicken into cube to the size you like but I like to leave mine a little bigger for that classic take out bite.
- Place chicken in a bowl, add the whisked egg, & cornstarch and mix to coat chicken pieces evenly.
- Heat your vegetable or peanut oil to 350°F in a Dutch oven or pot of your choice with 2-3 inches of oil.
- Fry the chicken in batches for 2 minutes till your breading sets, then fry again till it looks golden and the meat reaches an internal temperature of at least 165°F.
- In a separate small sauce pan, 1 tablespoon of vegetable oil and cook the garlic till fragrant.
- Mix all your other sauce ingredients except for the cornstarch slurry which will be added at the end.
- Bring the sauce to a simmer and cook for 7-10 minutes; add the slurry, stirring in a little at a time, until you the desired thickness.
- Toss fried chicken pieces in the thickened sauce.
- Served over steamed rice and/or steamed veggies; garnish with toasted sesame seeds and sliced green onions.
