I always forget and mix the sesame seeds in rather than sprinkling on top
I found this recipe and it's been a hit with the family. The other night I made a single batch of this, and orange chicken and it fed 7 of us well, with enough left over for a couple to have some at lunch the next day. I found this recipe on Dinner at the Zoo. This ones for you, Beth.
For the chicken
1 1/2lbsboneless skinless chicken breastscut into 1-inch pieces
salt and pepper to taste
oil for frying
For the sauce
1teaspoonminced fresh garlic
1/3cupsoy sauce(low sodium)
3tablespoonsbrown sugar (I use Monk Fruit or a Stevia/Erythrital blend)
1tablespoontoasted sesame oil
2tablespoonssliced green onions
Place the eggs, salt and pepper in a bowl. Stir to combine
Place the flour and 1/2 cup of 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 of the chicken.
Heat 3 inches of oil in a deep pan to 350 degrees F
Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process 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, then serve.
The sauce can be made up to two days before you plan to serve it. This last time I used Tyson Popcorn chicken, baked the chicken and skipped steps 1 - 6. Because sometimes I need a quicker meal. I've also done this with un-breaded chicken. I liked it; family likes breaded better.