Like Chinese Food but not the MSG and any other additives?
This recipe starts out very healthy, but feel free to make it your own.
Sesame Honey Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes
- 1 1/3 cups all-purpose flour
- 1 1/4 cups buttermilk
- 2/3 cup peanut or vegetable oil, for frying
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- kosher salt and freshly ground pepper, to taste
- 2/3 cup honey
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons sesame seeds
- 1 1/2 tablespoon cornstarch
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/4 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- For the sauce: in a small bowl or glass, combine water and cornstarch to make a slurry and stir until dissolved. Set slurry aside.
- Place honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes in a medium saucepan over medium-high heat, and bring to a boil.
- Slowly stir in cornstarch slurry and reduce heat to a simmer. Mix until cornstarch has cooked out and sauce has thickened, 5-10 minutes, and set aside.
- In a large, shallow dish, mix together flour, cumin, chili powder, salt and powder.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Set up a bowl with the buttermilk and place next to your workstation.
- Piece by piece, dredge chicken cubes in flour, coat fully in buttermilk, drip off excess, and dredge again in flour and spice mixture, pressing firmly to adhere.
- When oil is hot enough (when splashing some water into it causes it to sizzle, but it’s not smoking or burning) add chicken cubes and cook for 4-5 minutes, flipping in the middle, or until chicken is an even golden brown and crispy.
- Use a slotted spoon to transfer chicken to a paper towel-lined plate.
- Move all chicken pieces to a large bowl and pour honey sauce over the top. Toss to coat thoroughly and add sesame seeds.
- Toss again and serve immediately over rice or noodles