Crispy chicken tossed in a sweet-savory honey sesame sauce with a nutty finish. An easy homemade version of your favorite takeout dish.
1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces
2 eggs, beaten
1/2 cup cornstarch
1/2 cup all-purpose flour
Neutral oil for frying
1/3 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons water
1 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon sesame seeds
2 green onions, chopped
Salt and pepper to taste
Season chicken with salt and pepper.
Dredge in egg, then coat in cornstarch-flour mixture.
Heat oil in skillet and fry chicken in batches until golden. Drain on paper towels.
In a clean skillet, sauté garlic and ginger. Add honey, soy sauce, vinegar, and water. Simmer until thickened.
Turn off heat, stir in sesame oil. Add fried chicken and toss to coat.
Sprinkle with sesame seeds and green onions. Serve hot.
Can be made with shrimp or tofu.
To lighten, bake or air fry the chicken.
Adjust honey to taste for less sweetness.