BETTER THAN TAKEOUT SESAME CHICKEN

I few weeks ago I shared two Chinese takeout-inspired dishes with you, today I’m back at it! Not has my orange chicken and sweet and sour chicken been huge hits at our house, but they’ve been exploding on Pinterest too! I love that 🙂 One of my all-time favorite Chinese “chicken” dishes is sesame chicken.

Ingredients

1¼ c. low-sodium chicken broth

3 tbsp. honey

3 tbsp. brown sugar

2 tbsp. rice wine vinegar

¼ c. low-sodium soy sauce

1 tbsp. sesame oil

½ tsp. red chili paste

½ teaspoon garlic powder

¼ tsp. ground ginger

1 tbsp. cornstarch or tapioca flour + 1 tbsp. water

For the chicken:

1½ lbs boneless, skinless, chicken breasts, cut into 1" chunks

1 c. cornstarch or tapioca flour

2 large eggs, lightly beaten

2 c. vegetable oil

Directions

Preheat oven to 325 degrees, lightly spray a 9x13 inch glass pan, set aside.

In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the chicken broth, honey, brown sugar, rice wine vinegar, soy sauce, sesame oil, chili paste, garlic powder and ground ginger, set aside.

Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.

Heat vegetable oil in a large saucepan or dutch oven. Working in batches (3-4), add the chicken and fry until golden brown and cooked through, about 1-2 minutes, then transfer to a paper towel lined plate.

Add the fried chicken to the prepared 9x13 pan. Whisk together a slurry of 1 tbsp. of cornstarch and 1 tbsp. of water, add to the sauce and then pour over the chicken. Place in the oven and bake uncovered for 40-45 minutes, stirring every 15 minutes or so. Remove and sprinkle with sesame seeds, serve immediately. Garnish with slices of green onion if desired.

source irticle :https://lifemadesimplebakes.com/better-takeout-sesame-chicken/