Prep Information
Prep Time
150 minutes
Cook Time
30 minutes
Serves
4 people
Includes
Ingredients
- 1-2 tablespoons Roasted Japanese Sesame Oil
- 1 teaspoon ground ginger
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon brown sugar
- 1 dash red chili pepper flakes
- 2 teaspoons cornstarch (more if you want a thicker sauce)
- CHICKEN
- 4 chicken breasts, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sherry wine
- 1/2 teaspoon Chinese five spice powder (optional)
- 2 drops of Roasted Japanese Sesame Oil
- cornstarch, to coat chicken
- Peanut Oil (for frying)
- 1/3 cup chicken broth
- 1/4 cup honey
- 1/4 cup soy sauce
- SAUCE
Instructions
- Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the refrigerator.
- Remove chicken from marinade and toss in cornstarch then cook chicken in hot peanut oil in a skillet or deep fryer until cooked.
- Remove from pan and keep warm in oven while making the sauce.
- Combine all sauce ingredients except the cornstarch in a sauce pan and bring to a boil over medium heat.
- Mix cornstarch with a little water (about 1/4 cup) in a cup until dissolved and then slowly add to the sauce mixture on the stove and heat until thickend to the consistency of gravy.
- Add the chicken to the sauce and heat thoroughly.
- Serve over hot rice. Sprinkle with sesame seeds and green scallions.