Sesame Chicken with Honey Glaze

Ingredients

• Sauce:
• 3 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 tablespoon Sriracha sauce
• 1 teaspoon sesame oil
• ½ cup cold water
• 1 tablespoon cornstarch
• ½ teaspoon salt
• Chicken:
• 1 ¼ teaspoons salt, divided
• ¾ teaspoon garlic powder, divided
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 egg
• ¾ cup all-purpose flour
• ½ cup cold water
• ½ cup cornstarch
• 2 tablespoons avocado oil
• 1 ½ teaspoons baking powder
• peanut oil for frying
• ½ tablespoon toasted sesame seeds

Step 1

Combin the honey, tomato paste, apple cider vinegar, Sriracha, and sesame oil in a medium bowl. In another small bowl, mix together cold water, cornstarch, and half a teaspoon of salt until smooth, then stir this into the honey mixture. Set this sauce aside for now.

Step 2

Season the chicken pieces with a quarter teaspoon each of salt and garlic powder. In a large bowl, whisk the egg with the remaining salt and garlic powder, then add the flour and mix well. In a separate bowl, combine water and cornstarch, and stir this into the egg and flour mixture. Finally, mix in the avocado oil and baking powder until everything is well combined.

Step 3

Heat about three inches of peanut oil in a wide, deep pot to around 325°F (165°C). Dip half of the chicken pieces into the batter, making sure they're fully coated, then carefully drop spoonfuls into the hot oil. Fry in batches so they have plenty of space, cooking each side for about a minute until golden and cooked through. Transfer cooked chicken to a paper towel-lined plate and keep an eye on the oil temperature between batches.

Step 4

Once all the chicken is fried, pour the honey sauce into a large skillet and warm it over medium heat until it starts to simmer, about 3 to 4 minutes. Toss the chicken in the sauce, turning to coat every piece nicely. Finish by sprinkling sesame seeds over the top, and you’re ready to serve.