Description
Amazing juicy pieces of chicken caramelized in a thick slightly sweet sauce with a hint of sesame lead us to the question - why I don't cook Chinese food more often? Serve the chicken with white rice, sprinkle with lightly toasted sesame seeds, and you have a Paradise for gourmands.
Ingredients
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Chicken breast
4 piece
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Soy sauce
2 Tbsp
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Dry white wine
2 Tbsp
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Sesame oil
1 Tbsp
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Sugar
2 tsp
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Starch
3 Tbsp
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Flour
6 Tbsp
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Salt
1 tsp
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Black pepper
0.5 tsp
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Vegetable oil
6 Tbsp
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Sesame
4 tsp
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Honey
2 Tbsp
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Oyster sauce
2 Tbsp
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Sauce
2 Tbsp
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Ketchup
4 Tbsp
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Soy sauce
4 Tbsp
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Water
0.5 cup
Cooking
1. Cut chicken Breasts into small cubes.
2. Mix soy sauce, wine, sesame oil and sugar and pour the mixture on the chicken. Leave to marinate 1-3 hours.
3. For sauce: mix honey, oyster sauce, chili sauce, ketchup, soy sauce and water in a saucepan. Bring to boil and cook on a slow fire until thick.
4. Combine the cornstarch, flour, salt and pepper in a large heavy plastic bag. 5. Put the pan on medium heat and pour in a couple tablespoons of oil.
6. Drain the marinade from the chicken and put the third into the bag with flour, shake it so that the pieces evenly covered with the flour mixture. Repeat with remaining chicken in two parishes. Fry the chicken until Golden brown.
7. Spread on paper towels to stack excess fat.
8. Return the chicken to the pan, pour on it the sauce, stir and heat everything for a few minutes.
9. Sprinkle with sesame seeds and serve with rice.
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