Honey Sesame Chicken
This recipe is finger-looking good and so much better than the takeout version!
- 2 chicken breasts, cubed
- 2 eggs, beaten
- ½ cup crushed Ritz crackers
- ½ cup corn starch
- Salt and pepper to taste
- 2 Tbsp oil
- 1 tsp vegetable oil
- 1 tsp minced fresh garlic
- ¼ cup honey
- ⅓ cup coconut aminos
- ½ cup ketchup
- 3 Tbsp brown sugar
- 2 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 2 tsp corn starch
- 2 Tbsp sesame seeds
Beat the eggs, salt, and pepper in a bowl.
Combine crushed crackers and corn starch in a shallow bowl or on a plate. Stir to combine.
Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
Heat oil in a deep pan to 350° F
Add cubed, coated chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.
Drain the chicken on paper towels.
While the chicken is cooking, combine the honey, coconut aminos, ketchup, brown sugar, rice vinegar, sesame oil, and 2 teaspoons of corn starch in a bowl.
Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
Add crispy chicken to 9x13 pan and toss to coat with the sauce.
Sprinkle with sesame seeds, then serve over rice and enjoy!