Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/2 cup sesame seeds, toasted
- 2 tablespoons vegetable oil
- For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Instructions
- Preheat oil in a large skillet or wok over medium-high heat.
- Coat chicken pieces in beaten eggs, then dredge in cornstarch until fully coated.
- Fry chicken in hot oil until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to prepare the sauce.
- Pour the sauce into the skillet and bring to a simmer.
- Add the cooked chicken to the skillet and toss to coat evenly with the sauce.
- Sprinkle toasted sesame seeds over the chicken and serve hot garnished with sliced green onions if desired.
Notes
- For extra crunch, double bread the chicken or bake instead of frying.
- Serve with steamed rice or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying, Saucing
- Cuisine: Asian
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 400 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg