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Asian Style Chicken with Sticky Sauce

A dish that starts with around 14 ounces or 400 grams of chicken breast and finishes with egg.

Asian

contains glutencontains eggscontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Around 14 ounces or 400 grams of chicken breast
  • 1 Egg
  • 44 ml cornflour
  • 148 ml all-purpose flour
  • 2 ml garlic powder
  • 10 ml paprika powder
  • Around 5 tbsp of sesame oil for frying the chicken
  • 15 ml sesame oil
  • 2 garlic cloves, mashed to paste.
  • 15 ml Chinese rice vinegar or alternatively white wine vinegar
  • 44 ml honey
  • 30 ml ketchup
  • 30 ml brown sugar
  • 59 ml soy sauce

Steps

  1. Prepare the sauce by mixing the ingredients together in a bowl.
  2. Cut the chicken into bite sized pieces.
  3. Place all-purpose flour in a shallow bowl. Mix in garlic powder as well as salt and pepper, 1/10 ml each.
  4. Place lightly beaten egg in another shallow bowl.
  5. Coat the chicken in corn flour, dip it in egg and finally coat with seasoned all purpose-flour.
  6. Heat a good amount of oil on a pan to fry the chicken in. The oil should be hot enough so that the chicken sizzles when placed in the pan. You may want to do this in a couple of batches depending on the size of your pan.
  7. Fry until chicken is cooked and has a nice golden-brownish coating.
  8. Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels and do another batch.
  9. Let the sauce bubble for one or two minutes and you're done.
  10. Serve with boiled rice.

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Nutrition (estimated, per serving)
Calories439
Protein14.5 g
Fat6.9 g
Carbs83.9 g
Fiber3.1 g
Sodium1392 mg

Source

based.cooking (community recipes, public domain) — unlicense