Chinese take out is one of my favorite things to order on late work days. But, ordering takeout so often gets both expensive and unhealthy. So, I’ve been trying to find quick and easy recipes that I can whip up after work that will quench that craving!
Honey Sesame Chicken is super easy to mix up and is reminiscent of some of my favorite take out dishes.
I’m not a huge fan of fried dishes. But, this honey sesame chicken fries up quick and easy with just a thin layer of oil. Seriously, like 1/2 inch of vegetable oil in your pan over medium heat, throw the chicken in, and stir around until fully cooked. Make sure you remove the chicken from the pan and place on a plate covered with a paper towel. This will soak up any excess oil and keep the chicken from getting too over-saturated in the oil. Drain all the excess oil from the pan, and then place the chicken back into it. After the sauce has been cooked and thickened, pour it over the cooked chicken and you are done!
With that being said, I plan on a baked or crock-pot version of this Honey Sesame Chicken sometime in the near future, so stay tuned!
- 4 boneless skinless chicken breasts, chopped into 1 inch pieces
- 1/4 cup flour
- 3 tablespoons corn starch
- 1 egg, lightly beaten
- 3 tablespoon vegetable oil
- sesame seeds, to garnish
- 1/2 cup chopped fresh green onions, to garnish
- 1/4 cup honey
- 2 tablespoons white vinegar
- 1 tsp sesame oil
- 3 tablespoons soy sauce
- 1 clove garlic, crushed
- 1 tablespoon cold water + 2 tablespoons corn starch
- In a small bowl, whisk all sauce ingredients together, except for water and corn starch. Set aside.
- Put the beaten egg, corn starch, and flour into 3 separate bowls. Dip chicken pieces in egg mixture, then flour (toss to coat), and lastly in corn starch (toss to coat).
- Heat oil over medium heat in a large pan or skillet. Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked though. Remove to a paper towel to drain off excess oil.
- Add your sauce to a small saucepan and bring to a boil. Whisk cold water and 2 tablespoons corn starch together in a small bowl until corn starch is dissolved. Turn heat to low, and add corn starch mixture to sauce mix. Stir on low heat until sauce thickens.
- Drizzle sauce over chicken and toss to combine.
- Serve over rice and garnish with green onions and sesame seeds.