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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is an absolutely delicious, super easy chicken dish with Asian flair. I have used the same recipe for anywhere between 3 and 7 chicken breasts. It makes a good deal of batter, so if you're using fewer breasts you may want to reduce that quantity. However, you can never really have too much sauce! If there's extra, let it flavor the rice. :) Ingredients:
4 -6 boneless skinless chicken breasts |
vegetable oil, for frying |
1 -2 tablespoon sesame seeds |
1/4 cup soy sauce |
1/8 cup teriyaki sauce |
1/2 cup water or 1/2 cup chicken broth |
1 tablespoon brown sugar |
1/4 cup honey |
1 tablespoon cornstarch |
1 teaspoon red pepper flakes |
1 garlic clove |
1 teaspoon ground ginger |
1 tablespoon garlic salt, to taste |
1 cup flour |
1 tablespoon cornstarch |
1 1/2 teaspoons baking powder |
Directions:
1. Whisk together sauce ingredients in a bowl. Set aside.
2. Cut chicken breasts into bite-sized pieces.
3. In a bowl, combine batter ingredients and coat chicken pieces with batter.
4. Heat oil in a skillet or wok.
5. Add coated chicken pieces and fry until golden brown and cooked all the way through. Oil should be used up.
6. Pour sauce over the chicken pieces in the skillet or wok.
7. Simmer until sauce bubbles and thickens a bit.
8. Stir in 1-2 tablespoons sesame seeds.
9. Serve over rice and enjoy!
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