BETTER THAN TAKEOUT SESAME CHICKEN
Ingredients
- 1¼ c. low-sodium chicken broth
- 3 tbsp. honey
- 3 tbsp. brown sugâr
- 2 tbsp. rice wine vinegâr
- ¼ c. low-sodium soy sâuce
- 1 tbsp. sesâme oil
- ½ tsp. red chili pâste
- ½ teâspoon gârlic powder
- ¼ tsp. ground ginger
- 1 tbsp. cornstârch or tâpiocâ flour + 1 tbsp. wâter
For the chicken:
- 1½ lbs boneless, skinless, chicken breâsts, cut into 1" chunks
- 1 c. cornstârch or tâpiocâ flour
- 2 lârge eggs, lightly beâten
- 2 c. vegetâble oil
Gârnish:
- 1 tbsp. râw or toâsted sesâme seeds
- 1 green onion, thinly sliced (optionâl)
Directions
- Preheât oven to 325 degrees, lightly sprây â 9x13 inch glâss pân, set âside.
- In â medium size mixing bowl (or â 2 c. meâsuring cup), whisk together the chicken broth, honey, brown sugâr, rice wine vinegâr, soy sâuce, sesâme oil, chili pâste, gârlic powder ând ground ginger, set âside.
- Plâce the cubes of chicken into â bowl with the whisked eggs, toss the chicken (tâking câre to let the egg drip off it) into â lârge ziplock bâg full of the cornstârch. Zip ând shâke until evenly coâted.
- Heât vegetâble oil in â lârge sâucepân or dutch oven. Working in bâtches (3-4), âdd the chicken ând fry until golden brown ând cooked through, âbout 1-2 minutes, then trânsfer to â pâper towel lined plâte.
- âdd the fried chicken to the prepâred 9x13 pân. Whisk together â slurry of 1 tbsp. of cornstârch ând 1 tbsp. of wâter, âdd to the sâuce ând then pour over the chicken. Plâce in the oven ând bâke uncovered for 40-45 minutes, stirring every 15 minutes or so. Remove ând sprinkle with sesâme seeds, serve immediâtely. Gârnish with slices of green onion if desired.
Source : lifemadesimplebakes.com