Skip the take-out and try this easy dish right at home!
5 stars (5 ratings)
Ingredients
1 ½poundsboneless, skinless chicken breasts, cut into 1-inch chunks
1 ½cupscornstarch
½cupall-purpose flour
½teaspoonbaking soda
3large egg whites, beaten
Mazola corn oil, for frying
Sesame seeds, for garnish
Sliced green onions, for garnish
For the marinade
1cupchicken stock
½cupsoy sauce
¼cuphoney
¼cuprice wine vinegar
3tablespoonsbrown sugar, packed
2tablespoonscornstarch
2tablespoonssesame oil, divided
2garlic cloves, minced
1tablespoongrated fresh ginger
1teaspoonchili paste
Instructions
To make the marinade, whisk together chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, 1 tablespoon sesame oil and 1/2 cup water in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 6 tablespoons of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
Working one at a time, dip the chicken into the egg whites, then dredge in the cornstarch mixture, pressing to coat.
Heat corn oil in a large stockpot or Dutch oven to 350 degrees F. Add chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.