Teeny McMunn: My Recipe Box

Don’t be turned off by the list of ingredients. This goes together quickly. It had a five-star rating and we really liked it.

Since rice takes 20 minutes, get that started first.

I got the ingredients for the sauce ready to go. Once the garlic is sautéed, the rest of the ingredients are added and it quickly thickens, in about four minutes.

The frying of the chicken is a little more time consuming but the wider the pan, the more you can fry at one time. Add it to the sauce and serve with the rice.

INGREDIENTS:

For the chicken:

1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces

2 eggs beaten

Salt and pepper to taste

½ c. all-purpose flour

½ c. cornstarch

Oil for frying

For the sauce:

1 tsp vegetable oil

1 tsp minced fresh garlic

¼ c. honey

1/3 c. soy sauce (reduced sodium optional)

½ c. ketchup

3 Tbsp brown sugar

2 Tbsp rice vinegar

1 Tbsp toasted sesame oil

2 tsp cornstarch

2 Tbsp sesame seeds

2 Tbsp sliced green onions

DIRECTIONS:

Place eggs, salt, and pepper in a bowl, stir to combine.

Place flour and ½ cup cornstarch in a shallow bowl or on a plate. Stir to combine.

Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all the chicken.

Heat 3 inches of oil in a deep pan to 350°.

Add 7 to 8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat with the remaining chicken.

Drain the chicken on paper towels.

While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and 2 teaspoons of cornstarch in a bowl.

Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.

Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions. Serve.

Note: The sauce can be made up to two days before you plan to serve it.

MY NOTES:

At my suggestion, we only used one very large chicken breast. The sauce could have easily handled another one.

I didn’t have rice vinegar on hand, but I did have white wine vinegar, so I used it. 

As usual, I didn’t read the directions. I didn’t have green onions so I chopped up a few tablespoons of regular and cooked it with the garlic. Same with the sesame seeds. I added them to the sauce

I sort of measured the brown sugar so it probably closer to a ¼ of a cup, which made the sauce a bit sweet, but it was fine with me!!.

ENJOY. 