Honey Sesame Chicken
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Chicken Marinade
- 1 ½ lb chicken breast or thighs cut into 1 inch pieces
- 1 teaspoon chicken bouillon powder
- ½ teaspoon white pepper
- 1 tablespoon water
Batter
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup water
- 2 teaspoon vegetable oil
Sauce
- 3 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoon rice vinegar
- 2 tablespoon ketchup
- ¼ cup honey
- 3 tablespoon brown sugar
- 3 tablespoon water
- 4 cloves garlic
- 1 tablespoon sesame oil
Cornstarch slurry
- 2 teaspoon corn starch
- 3 tablespoon water
Instructions
- Marinate the chicken. Place the 1 inch cut pieces of chicken into a bowl with chicken bouillon powder, white pepper and water. Mix until combined and marinate for at least 10 minutes.
Mix the sauce. In a small bowl, add the light soy sauce, oyster sauce, dark soy sauce, rice vinegar, ketchup, honey, brown sugar, and water. Mix until combined and set aside.
- Make the batter. In a medium mixing bowl, add the large eggs, all purpose flour, cornstarch, baking powder, salt, water, and oil and mix until combined. Pour the batter over the chicken and mix until each piece is evenly coated.
- Fry the chicken. Heat about 2-3 inches of vegetable oil in a wok or heavy bottomed pot over medium high heat until it reaches 365°F. Gently place the battered chicken in the oil individually. Work in batches to prevent overcrowding the pan. Fry for about 3 minutes. Remove with a spider strainer and place the chicken on a wire rack to drain excess oil.
- Double fry the chicken. For the second fry, increase the heat to 375°F and work in batches to fry the chicken for 2 minutes or until golden brown and crispy. Remove and place the chicken on a wire rack to drain excess oil. Make sure to increase the oil to 375°F before frying the second batch.
- Cook the honey sesame sauce. Add 1 teaspoon of oil to the wok over medium heat. Then add the garlic and saute for 30 seconds or until fragrant. Pour in the sauce and mix until combined. Bring the sauce to a simmer while stirring for 2 minutes. Once the sauce begins to simmer, mix the cornstarch slurry, add to the sauce, and mix until it thickens, about 1 minute. Turn off the heat, add the sesame oil, and mix until combine.
Combine and serve. Toss together the chicken with the sauce until evenly coated. Finish with sesame seeds and green onion and enjoy!