I love a good crispy chicken coated in a warm sauce. This sauce you can easily adjust the spiciness to offset the sweetness. The recipe comes together quickly and taste delicious.
(Adapted from Closet Cooking)
1 pound chicken breast, cut into bite sized pieces
1 egg, lightly beaten
1/2 cup corn starch
2 tablespoons oil (peanut or vegetable)
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1/4 cup chicken broth
2 tablespoons brown sugar
1 tablespoon honey
3 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon rice vinegar (or cider vinegar)
1 teaspoon chili sauce (such as sambal oelek)
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
4 green onions, thinly sliced
Mix the chicken into the egg until fully coated before mixing in the cornstarch until just evenly coated.
Heat the oil in a pan over medium-high heat, add the chicken, separate, and cook until golden brown, about 2-4 minutes per side, before setting aside.
Add the garlic and ginger and cook until fragrant, about a minute.
Add the mixture of the broth, sugar, honey, soy sauce, ketchup, vinegar, chili sauce and cornstarch, bring to a boil and simmer until it thickens a bit, about a minute.
Add the chicken, toss to coat, remove from heat, mix in the sesame oil, sesame seeds and green onions and enjoy over rice or noodles.