Sesame Chicken

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Halved this recipe and deep fried the chicken in my dutch oven. Amounts below are already halved.

Ingredients
For the chicken:
3/4 lbs boneless skinless chicken breasts (I used 2 thinly sliced breasts) cut into 1 inch pieces
1 egg beaten
salt and pepper to taste
1/4 cup all purpose flour
1/4 cup cornstarch
oil for frying
For the sauce:
.5 teaspoon vegetable oil
.5 teaspoon minced fresh garlic
1/8 cup honey
1/8 cup soy sauce (reduced sodium if possible)
1 tablespoon ketchup
1.5 tablespoons brown sugar
1 tablespoon rice vinegar
.5 tablespoon toasted sesame oil
1 teaspoon cornstarch
1 tablespoon sesame seeds
2 tablespoon sliced green onions (I left this out)

Instructions

  1. Place the eggs, salt and pepper in a bowl. Stir to combine
  2. Place the flour and 1/4 cup of cornstarch on a plate. Stir to combine
  3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
  4. Heat 3 inches of oil in a deep pan to 350 degrees F. I used a meat thermometer to get a rough sense. That helped because it took longer than I expected, I think because of the dutch oven.
  5. 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. Use a grated drying rack to keep the chicken that’s already done crispy.
  6. While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 1 teaspoon of cornstarch in a bowl.
  7. Heat a 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.
  8. Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.