Honey Sesame Chicken - Chinese Main course

Ingredients

  • 2 tbsp Runny honey (For the sauce)
  • 0.5 tbsp Rice wine vinegar (For the sauce)
  • 2 tsp Dark soy sauce (For the sauce)
  • 1 tsp Toasted sesame oil (For the sauce)
  • 4 piece Chicken thighs, skinless and boneless, cut into bite-sized pieces
  • 1 tbsp Vegetable oil (Plus extra for frying)
  • 0.5 tsp Sea salt
  • 1 piece Eggs
  • 80 g Plain flour
  • 0.5 tsp Toasted sesame seeds
  • 67 piece Cooked rice (To serve)
  • 2 tbsp Runny honey (For the sauce, vegan option)
    Alternative: Agave nectar
  • 4 piece Chicken thighs, skinless and boneless, cut into bite-sized pieces (Vegan option)
    Alternative: tofu

Instructions

  1. Whisk together honey, rice wine vinegar, dark soy sauce, toasted sesame oil, and 6 tablespoons of cold water in a jug or bowl. Set aside for later.

  2. Toss the chicken pieces, 1 tbsp vegetable oil, and salt together in a bowl.

  3. Stir the beaten egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated.

  4. Heat enough vegetable oil in a wok or large frying pan over a medium-high heat. Fry the chicken in batches for 5-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and set aside on a plate lined with kitchen paper.

  5. Pour away all but 1 tablespoon of oil from the wok or frying pan. Add the sauce and bring to a simmer, stirring until the sauce has thickened slightly.

  6. Return the chicken to the wok or frying pan and toss until well coated in the sauce.

  7. Serve immediately, sprinkled with the toasted sesame seeds and with cooked rice.

Reviews & Comments

Leave a Comment

Your email will not be published