One of the first things we did when we moved here was seek out recommendations for the best local Chinese place. We both love Chinese and I could seriously eat it weekly (or daily...). Some friends recommended a place right around the corner from our house that was owned by a sweet Chinese couple who's been serving up great food for 20+ years. Unfortunately, health issues recently forced them to close their restaurant and move back to China.
We've since tried a couple other places but none are as good :(
So what's one to do?
Make it at home instead!
This Honey Sesame Chicken is - no lie - restaurant quality. Actually, since you get to to choose your chicken, it's probably better than most restaurant versions. It's sticky, and sweet, and tender, and everything it should be.
I know this is a two-step recipe that requires browning the chicken on the stove first but I promise it's worth it. I'm all about baked chicken dishes but let's face it; baked does not give you that crispy exterior that we all know and love.
This sticky sweet chicken is awesome served with steamed rice!
Honey Sesame Chicken
For the chicken:
4 boneless/skinless chicken breasts
1 cup cornstarch
salt and pepper
1/4 cup vegetable or canola oil
For the sauce:
3/4 cup honey
3/4 cup soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 tablespoon cornstarch
sesame seeds for garnish
Preheat oven to 325. Lightly spray a 9x13 baking dish with cooking spray and set aside.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Add 1 cup cornstarch to a shallow bowl. Slightly beat the eggs in a second shallow bowl. Individually dip the chicken pieces into the cornstarch and then into the eggs.
Heat the oil in a large skillet over medium-high heat and cook the chicken until browned on all sides. As they finish browning, add them to the prepared baking dish.
In a medium bowl, whisk the honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 tablespoon cornstarch until well combined. Pour this sauce over the chicken and bake for 45 minutes, stirring every 15 minutes so the chicken is well coated in the sauce.
Source: The Recipe Critic