Ingredients
Scale
- 1 ½ pounds boneless skinless chicken, cut into bite-sized chunks
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 eggs
- ½ cup cornstarch
- Oil, for frying
FOR THE SAUCE:
- ⅓ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- ¼ cup honey
- ¼ cup ketchup
- 2 tablespoons sesame seeds
- 2 thinly sliced scallions
- ¼ cup cold water
- ½ tablespoon cooking oil
- 2 minced garlic cloves
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon sambal oelek chili paste
Instructions
- Beat together the eggs, salt, pepper, and cornstarch, then mix the chicken in this.
- Heat a couple inches of oil in a heavy pot over a moderate to high heat until it’s 350°F.
- Add the chicken and fry until crispy and golden, then drain on paper towels.
- Toast the sesame seeds in a dry pan, shaking often, until golden brown.
- Transfer them into a bowl.
- Heat some oil in the same skillet and then cook the garlic for a minute in there, stirring all the time.
- Add the sesame oil, soy sauce, rice vinegar, brown sugar, chili sauce, ketchup, and honey.
- Whisk the cornstarch into the water and whisk this into the sauce mixture, cooking until thickened.
- Put the chicken back in the skillet, stirring to combine.
- Serve hot, garnished with the toasted sesame seeds and scallions.
- Cook Time: 40 minutes