Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 large egg, beaten
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 3 tbsp high-smoke point oil for frying
  • 1/3 cup honey
  • 1/4 cup water
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch mixed with 1 tbsp cold water
  • 1 tsp toasted sesame oil
  • 1 cup fresh green beans, trimmed and halved
  • 1 yellow bell pepper, cut into 1-inch squares
  • 2 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, whisk the egg. In a separate bowl, combine the 1/2 cup cornstarch, flour, salt, and white pepper.
  2. Dip chicken breast pieces into the egg, then toss thoroughly in the flour mixture, pressing firmly to ensure an even coating.
  3. Heat oil in a large wok or skillet over medium-high heat. Fry chicken in batches until golden brown and crispy (about 3-4 minutes per side). Remove and drain on a wire rack.
  4. In a small bowl, whisk honey, water, apple cider vinegar, and soy sauce. Wipe the wok clean, then pour in the sauce mixture and bring to a simmer.
  5. Stir in the cornstarch slurry and sesame oil. Once thickened, add the green beans and bell peppers, stir-frying for 60 seconds until blistered but snappy.
  6. Add the crispy chicken back into the wok, tossing quickly to coat in the glaze. Garnish with toasted sesame seeds and optional scallions.