There are several things I like about this recipe. For starters, it’s delicious. Dave told me the other week that this is a musty recipe. It must be on the menu at least once a week. Well now, I haven’t quite made it that often, but it’s a keeper.
Another thing I like about this recipe is that it can be done in stages. I’ve drowned and dredged double the recipe of chicken and then fried it up and put half of it in the freezer. When I want to make it, all I have to do is add the sauce to the chicken.
And the third thing I like about this recipe is that it’s easy to do a day ahead; do the chicken, get the sauce ready, and then the next day you simmer the sauce and chicken while you’re cooking the rice.
Fourthly, it works great as a left-over dish (if you have leftovers, that is). Dave has heated up a huge plate of this dish in the middle of the day or later in the evening when he’s ready for something more to eat.
You’ll do this in several stages:
Drowning (in egg) Dredging (in flour) Frying (yep, gotta do it)
After all that (or while you’re frying the chicken), you make the sauce and combine the two together.
If you don’t like as much sauce and want to only coat the chicken, you can halve the recipe for the sauce. Serve over rice.
- 5 Tbsp. olive oil
- 2 eggs
- 3 Tbsp. cornstarch
- ½ cup regular flour
- ½ tsp. salt (I use sea salt)
- ½ tsp. pepper
- ½ tsp. garlic salt OR garlic powder
- 2 tsp. paprika
- 2-4 chicken breasts, chopped into chunks
- spring onions
- 3-4 cloves garlic, peeled and minced OR you can use more garlic powder or minced garlic
- 6 Tbsp. Honey
- 2 Tbsp. vinegar
- 4 Tbsp. brown sugar
- ½-3/4 cup Ketchup
- ½ - ¾ cup soy sauce
- Cut chicken into bite-sized pieces
- Put slightly beaten eggs in one container
- Mix flour, salt, pepper, garlic salt, and paprika into another bowl
- Heat oil in a skillet or wok
- Dredge chicken pieces into eggs, then flour mixture
- Fry chicken, turning while cooking, until all sides are browned
- Remove chicken from pan
- Add sauce ingredients to the skillet or wok, stirring on high heat until it thickens and reduces
- Add chicken to the sauce and mix until it is well coated
- Cook for several minutes (less than 5)
- Serve with rice
- Top with sesame seeds and spring onions (optional)
I have adapted this recipe from one I found from Nicky, who has given me permission to use my version. I don’t have all the ingredients of her recipe in my kitchen, and Dave doesn’t do hot and spicy. Plus, he likes a lot of sauce with his chicken and rice. The link for her Crispy Sesame Chicken with Sticky Asian Sauce is https://www.kitchensanctuary.com/crispy-sesame-chicken-sticky-asian-sauce/