Ingredients
Scale
- 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
- 2/3 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup sesame seeds, toasted
- 2 tablespoons vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Instructions
- Prepare the chicken by coating the pieces in flour, then dipping into beaten eggs, and finally tossing in toasted sesame seeds.
- Heat oil in a large skillet over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
- In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer.
- Add the cornstarch slurry to the sauce and cook until it thickens, about 2 minutes.
- Pour the sauce over the fried chicken pieces and toss to coat evenly. Garnish with extra sesame seeds and chopped scallions if desired.
Notes
- For a gluten-free version, substitute the flour with cornstarch or gluten-free flour.
- Adjust the sweetness by adding more or less honey.
- Serve with steamed rice and vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying, simmering
- Cuisine: Asian
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg