Honey Sesame Chicken

October 30, 2012

This might be one of new favorite meals and cooking techniques. I’ve always really (and I mean really, really) liked crispy, fried chicken. In particular, honey chicken from P.F. Changs.

I know. I know.

It’s bad. The oil. The sugar. The heavy belly afterwards. I get it. That’s why this recipe is so great. It combines everything I love but without the overwhelming guilt. Using a cornstarch and egg white coating gives the chicken a wonderfully crispy outside. It tastes so close to the deep fried variety, you might forget it’s not.

The sauce is super simple—a little honey, soy sauce, sesame seeds and garlic. And you know what? It’s simplicity at its best. A little sweet, a little salty and a lot perfect.

I served the Honey Sesame Chicken over quinoa—but you can also use rice. Or swap out and add your favorite vegetables. It’s versatile, guys.

Honey Sesame Chicken

1/4 cup honey

2 tablespoons sesame seeds

2 tablespoons soy sauce

1 garlic clove, minced

1 egg white

2 tablespoons cornstarch

2 small chicken breasts, cut into 2-inch pieces

Salt and freshly ground pepper

1 tablespoon vegetable oil

2 green onions, chopped

2 cups broccoli, steamed but still crisp

Combine the honey, soy sauce, sesame seeds and garlic in a small bowl and set aside. In a large bowl whisk together the cornstarch and egg white. Season the chicken with salt and pepper and add to the cornstarch mixture—tossing to ensure each piece is well coated.

In a large skillet, heat your oil over medium-high heat. Carefully add the chicken and cook for 3-4 minutes or until the chicken is thoroughly cooked and golden brown. Add the prepared sauce, broccoli and green onion and toss to combine. Remove from heat and serve.

Recipe: Iowa Girl Eats

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