![]() I use to never sauté veggies unless it was in fried rice but I’m starting to do it again and I love it! For a good couple months, I just roasted all my veggies – zucchini, broccoli, squash, peppers, etc. Both work just as well! I’ve made a tweaked version of this recipe – Crispy Honey Sesame Chicken Lettuce Cups! The recipe in this post is similar but the sauce is a bit more simple! The chicken should be golden brown and cooked through. Working in 2-3 batches, cook 3-5 minutes while stirring occasionally to brown evenly. This is not a deep fry, so the oil does not have to cover the chicken pieces. Heat oil to 375 degrees (medium-medium high heat) in a skillet. In a bowl, mix honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch. Add just enough oil to cover the bottom of a skillet. ![]() Add in chicken and toss everything together. Fry chicken in batches for 5-7 minutes until golden brown transfer to a paper towel-lined plate. Add the cubed chicken and toss to coat completely in the mixture. In a medium-sized bowl, place the mayonnaise, egg, flour, salt, and pepper and whisk to combine. Add the beaten egg into the bowl with the chicken. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Combine all the sauce ingredients in a small bowl and set aside. Mix well and let marinate for 10 to 15 minutes. Stir well and cook for 1-2 minutes until the sauce thickens slightly. Combine chicken pieces, vegetable oil, and salt in a big bowl. ![]() Simmer for about a minute to allow the sugar to dissolve. The oil is hot enough for frying at 325F or 165C or when a wooden spoon dipped into the oil forms small little bubbles. In a clean wok or pan over medium heat, add the sauce you made earlier. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Add in the rest of the sauce ingredients except for sesame seeds and oil. Shake excess flour from the chicken pieces. I’ve tried this recipe with both oat flour and almond flour. Sautee garlic and chili flakes until garlic is golden brown. Growing up, I’d eat popcorn chicken or orange chicken often and cooking up this recipe reminded me of those times! This is a great alternative to that deep fried chicken (even though both are just as delicious!). This chicken was dipped in egg and a flour mixture to pan-fry in sesame oil until cooked throughout, then tossed with the honey sesame sauce! Crispy, sweet and tangy honey sesame chicken bowl with sautéed sugar snap peas! This recipe is a delicious alternative to your Asian takeout chicken!
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