Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) soy sauce (low sodium preferred)
  • 1 tbsp (15ml) Shaoxing wine (or dry sherry)
  • 1 tsp (5ml) grated ginger
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) white pepper
  • 1 large egg white
  • 2 tbsp (30ml) cornstarch
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/4 tsp (1.25ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1/4 cup (60ml) honey
  • 2 tbsp (30ml) soy sauce (low sodium preferred)
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) water
  • 1 tbsp (15g) cornstarch
  • 1 clove garlic, minced
  • 1/2 tsp (2.5ml) grated ginger
  • 1/4 tsp (1.25ml) red pepper flakes (optional)
  • 1 tbsp (15ml) sesame seeds (toasted)
  • 2 green onions, thinly sliced

Instructions:

  1. In a large bowl, combine all marinade ingredients. Toss chicken to coat and let it marinate for at least 30 minutes in the refrigerator.
  2. In a shallow dish, whisk together flour, cornstarch, salt, and pepper.
  3. Dredge each marinated chicken piece in the flour mixture, ensuring it's fully coated. Shake off any excess.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and drain on paper towels.
  5. In a small saucepan, whisk together honey, soy sauce, rice vinegar, sesame oil, water, cornstarch, garlic, ginger, and red pepper flakes (if using).
  6. Bring the sauce to a simmer over medium heat, stirring constantly, until thickened (about 2-3 minutes).
  7. Add the fried chicken to the saucepan and toss to coat evenly with the honey sesame sauce.
  8. Sprinkle with toasted sesame seeds and green onions. Serve immediately.