Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 1 large egg, beaten
  • 0.5 cup cornstarch
  • 0.25 cup all-purpose flour
  • 3 tbsp vegetable oil (for shallow frying)
  • 0.5 cup honey
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Slice 1.5 lbs chicken breast into 1 inch cubes and pat them dry with a paper towel. Season the meat: Toss the cubes with 0.5 tsp salt and 0.25 tsp white pepper.
  2. Hydrate the bind: Dip the seasoned chicken into 1 large egg (beaten) until every surface is glistening.
  3. Dredge for texture: Roll the chicken in the mixture of 0.5 cup cornstarch and 0.25 cup all purpose flour until a thick, chalky coating forms.
  4. Heat the fat: Add 3 tbsp vegetable oil to the skillet over medium high heat until it shimmers and a pinch of flour sizzles instantly.
  5. Sizzle the cubes: Fry the chicken in batches for 5-6 minutes until the exterior is golden and feels firm to the touch. Remove to a wire rack.
  6. Whisk the glaze: In a small bowl, combine 0.5 cup honey, 0.25 cup low sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 cloves garlic, and 1 tsp fresh ginger.
  7. Thicken the sauce: Wipe the skillet clean, pour in the sauce, and simmer for 2-3 minutes until it bubbles and coats the back of a spoon.
  8. Combine and coat: Return the chicken to the pan and toss rapidly until every piece is encased in a glossy mahogany glaze.
  9. Finish and garnish: Sprinkle with 1 tbsp toasted sesame seeds and remove from heat immediately.