I love this dish...I order it often when I go out for Chinese food. I also love making my own Chinese food at home and last summer I decided to try and come up with the right ingredients to copy the recipe of my favorite restaurant. I would say this is right on the mark. Tender moist chicken in a thick Asian honey sauce over a bed of perfect sticky rice. Sometimes I even add a little orange zest and orange juice to make orange chicken from the same recipe. This is a keeper my friends!
Honey Sesame Chicken over Sticky Rice
1 lb. boneless, skinless chicken thighs, cut into chunks
2 tablespoons cornstarch
1 pinch each salt & pepper
4 tablespoons of vegetable or peanut oil (for frying)
Sauce
2 tablespoons low sodium soy sauce
1 tablespoon water
1/2 cup honey
½ tablespoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon of rice vinegar
1 teaspoon ground ginger
2 cloves garlic, minced
2 tablespoon sesame seeds
2 tablespoons cornstarch
1/8 teaspoon red pepper flakes (optional for heat)
In a large bowl, coat chicken well on all sides in the cornstarch and add a pinch of salt and pepper. In a large heavy skillet, add the peanut or vegetable oil and fry the chicken over medium high heat for about 10 minutes or until it is golden brown and cooked through. Remove chicken and place on a plate lined with a paper towel. Once all chicken is cooked, place it all back into the skillet with the heat turned down to simmer.
In a small bowl stir together soy sauce, water, sesame oil, brown sugar, honey, rice vinegar, fresh grated ginger, minced garlic, cornstarch, and sesame seeds. If you want to add spiciness or heat to your dish, now would be the time to stir in the red pepper flakes. Pour the sauce over the top of the chicken and toss to coast well. Sauce will start to thicken as it warms in the skillet. When it is the consistency you like, turn off the heat. Serve the chicken over a bed of rice and sprinkle with additional sesame seeds if desired.
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1 lb. boneless, skinless chicken thighs, cut into chunks
2 tablespoons cornstarch
1 pinch each salt & pepper
4 tablespoons of vegetable or peanut oil (for frying)
Sauce
2 tablespoons low sodium soy sauce
1 tablespoon water
1/2 cup honey
½ tablespoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon of rice vinegar
1 teaspoon ground ginger
2 cloves garlic, minced
2 tablespoon sesame seeds
2 tablespoons cornstarch
1/8 teaspoon red pepper flakes (optional for heat)
In a large bowl, coat chicken well on all sides in the cornstarch and add a pinch of salt and pepper. In a large heavy skillet, add the peanut or vegetable oil and fry the chicken over medium high heat for about 10 minutes or until it is golden brown and cooked through. Remove chicken and place on a plate lined with a paper towel. Once all chicken is cooked, place it all back into the skillet with the heat turned down to simmer.
In a small bowl stir together soy sauce, water, sesame oil, brown sugar, honey, rice vinegar, fresh grated ginger, minced garlic, cornstarch, and sesame seeds. If you want to add spiciness or heat to your dish, now would be the time to stir in the red pepper flakes. Pour the sauce over the top of the chicken and toss to coast well. Sauce will start to thicken as it warms in the skillet. When it is the consistency you like, turn off the heat. Serve the chicken over a bed of rice and sprinkle with additional sesame seeds if desired.
Photograph is copyrighted and the property of ©Welcome Home.
Wow, this was great, made it exactly like your instructions but I did leave out the optional red pepper flakes. Will def make it again and again!
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