Honey Sesame Chicken

Honey Sesame Chicken

Ingredients:

1 lb boneless, skinless chicken breast, cut into 1 x1 inch cubes

Marinade:

 dash of pepper and salt

1 tsp sugar

1/2 c water

1/2 c cooking wine (Mirin, or white cooking wine)

2 teaspoons sesame oil

Batter:

1 cup all purpose flour

1/4 c cornstarch

1 tablespoon baking powder

1 egg white, beaten

3/4 c water

2 tablespoons light olive oil

pinch of salt

Honey Sauce

3 tbsp honey

1/4 c sugar

1 1/2 tbsp ketchup

1 tablespoon rice vinegar 

pinch of salt

sesame seeds

Directions:

1. Mix together batter. Mix flour, cornstarch, and baking powder. Add egg white, water and oil. Put the mixture aside and let sit for 30 minutes*. Make marinade and honey sauce while waiting

2.  Stir the marinade ingredients together in medium bowl. Add the chicken and toss to ensure even coat. Let stand 10 minutes.

3. Mix all the honey sauce ingredients together in a bowl and set aside for use after the chicken has been cooked.

4. Pour enough oil into a 4 qt stock pot to have the depth of about 2 inches. Heat over medium-high heat until it registers 320 ℉ on a thermometer.

5. Place the chicken pieces into the batter and coat. Using tongs* drop into hot oil and fry until golden brown, about 2-3 minutes. Drain on paper towels. 

6. After the chicken is fried pour the Honey Sauce over the chicken and mix tossing gently getting a slight coat on chicken. Sprinkle with sesame seeds and serve immediately over steamed brown rice.

* The batter, immediately after mixing should be a loose consistency. Similar to a light crepe or pancake batter. After waiting 30 minutes the batter should have rested, risen slightly and have a more spongey quality, resembling a wet yeast batter.

* I prefer to use small bamboo tongs. This enables me to grasp individual pieces of meat without being hard on the batter.