Ingredients
1 ½ lbs boneless skinless chicken breasts, cut into 1" chunksoil for deep frying
Batter:
4 tbsp cornstarch
¼ cup flour
1 tsp baking powder
½ cup water
½ tsp salt
1 egg
1 egg white
Sauce:
1 ½ tbsp. oil
2 tsp ginger, minced
3 tbsp garlic, minced
1 tsp salt
3 tbsp honey
1 tsp rice wine vinegar
½ cup water
1 tsp cornstarch, mixed with 1 tsp water
sesame seeds
Method
- In large bowl, mix all batter ingredients together until smooth. Cover and allow to sit for at least 30 minutes. Add chicken to the batter tossing to coat.
- Heat oil in the wok and fry chicken bits in batches for 2 minutes or until the batter becomes firm. Drain with paper towels.
- To make sauce: Heat 1 ½ tbsp. oil in wok and add garlic and ginger. Stir fry for 30 secons.
- Add honey, salt, vinegar and water. Mix well and add cornstarch mixture to the sauce. Simmer for 2 minutes.
- Coat chicken with sauce and garnish with sesame seeds.
Cookware you can use for this recipe
TIVOLI® Zero
Stirfry
Teriyaki Chicken
Chinese Honey Chicken
Chili Chicken stir fry
Cinnamon-Apple Pork Chops
Pork Schnitzel with tomato and caper sauce
Indian Butter Chicken
PANTRY BOX
