- 1 cup chicken stock
- 1/2 cup water
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 3 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 1/2 pounds boneless skinless chicken breast (cut into 1-inch chunks)
- 1 tablespoon sesame oil
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (minced)
- 1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)
- 3 egg whites
- 1 1/2 cups cornstarch
- 1/2 cup flour (all-purpose)
- 1/2 teaspoon baking soda
- 6 cups vegetable oil (for frying)
- sesame seeds (to garnish)
- scallions (sliced, to garnish)
Donavan Keesler 5 days ago
Turned out great! Did change a few things for my personal taste but otherwise was perfect.
Cassie Bossert 13 days ago
It’s a lot of steps but it turned out delicious. I skipped breading it and just fried the chicken straight from the fridge after marinating it (marinated it for about an hour).
Bree Foster 12 Jan
Really tasty! Batch cooked a load and had it for lunch with rice. Best lunches I've had in a long time! It does take quite a while though.
Drew 10 Jan
A lot of work, but worth it.
Kacee Koupal 18 Dec 2018
This recipe is good. I use Braggs Liquid Aminos which is typically lower in salt and a gluten free option to regular soy sauce and I found this recipe to still be pretty salty considering I did not add any additional salt or pepper. I would also recommend doubling the sauce recipe as it barely covered the chicken pieces thoroughly. I also used a hot chili sesame oil and chili garlic sauce in place of red pepper flakes. We found this to be plenty spicy. No additional spicy needed. I used my Bella 1100 watt fryer and it worked easily. All in all delicious and edible just not particularly “in love”.
Tania 15 Nov 2018
It turned out well. Didn’t use the egg whites. The batter stuck on the chicken. It’s a very messy process. Next time will be easier. The recipe says to coat the chicken and then fry. When you fry it doesn’t take long for the chicken to brown. So you need to keep an eye on that. I was costing and frying at the same time. One hand with glove covered in batter and the other had the spider to move the fried chicken around, with oil splattering here and there. *Batter the chicken first and focus on frying as two separate things. This recipe was a huge success. Messy but worth it when everyone in the family gives you great reviews. I learned to appreciate this recipe, when ordering Chinese. I also toasted the sesame seeds a bit. I prefer them that way to raw.
Blaire Bienvenu 12 Nov 2018
Was GREAT! Make extra sauce though there’s not enough and it takes a long time
Hollingsworth 16 Oct 2018
It was delicious.. I modified it, I didn’t use egg whites to coat it and instead of fresh ginger I used 1/4 tsp of ground ginger ..
RS 29 Aug 2018
Had some chicken breast’s that needed to be used so I searched Yummly and found this recipe It was easy to make and my kids and spouse insist that I make it again
Paris 7 May 2018
A lot of work for what the end result was
Hi Petrus! 17 Apr 2018
A real winner. Even for the beginner cook!
Vickie 2 Mar 2018
Deliscious! Better than take out!
Morgan K. 14 Feb 2018
The sauce was delicious! I had trouble getting the batter/breading to stick to the chicken and was ready to be disappointed. But somehow it came out nice a crispy any way! Since I had 2 lbs of chicken and a medium crown of broccoli, I doubled the sauce mixture to cover, and it was just enough. I love cooking almost as much as I hate washing dishes, and this recipe required nearly every dish and utensil in my kitchen, so this would not be something I make too frequently.
Rachel S. 20 Nov 2017
Sauce is far too salty
Jackie Clarke 18 Nov 2017
Perfect!!! Takes time to make but well worth it!!! Who needs to go to a Chinese restaurant when you can make it yourself?
PMC 25 Oct 2017
This was a mess to make and timing is of the essence but it was nothing short of amazing! I wouldn’t recommend it for an easy weeknight meal but it is definitely worth the effort!
Vanessa 8 Aug 2017
It was super easy to make and it tasted amazing!!
Karen Johnson Clause 25 May 2017
Really good! Worth every dirty dish to make it (and there were many!) I served it with an asian broccoli slaw and cilantro-lime rice...it was the bomb and not to syrupy sweet.
Shanga H. 16 May 2017
Excellent family loved it! Would definitely make it again. My kids are picky and they both loved this recipe.
Christine Blettenberg 15 Mar 2017
This is excellent! I made the recipe exactly as written. A big hit with the family. I have made this now a second time and expect it to be just as delicious. EDIT: This is not the recipe I had tried before. It was just ok. The egg whites separated during cooking and really didn't keep the flour breaking on.
Mary M 20 Oct 2016
It turned out fabulous! Will make again make sure you make twice the sauce served hot in ny wok great for leftovers!
Ashley S. 2 Sep 2016
Almost perfect. The breading is fantastic and it was absolutely delicious. Next time will reduce the amount of soy and increase the honey.
Nabodita S. 10 Dec 2015
I made it just now and got a lot of appreciation from my family members....its a lovely recipe when you get a craving for chinese food...i kept a little gravy though...