Sesame Chicken

One weekend we were all in the mood for Chinese food (well except Ellie who is only ever in the mood for fishy crackers, chocolate milk, or gummy bears), but we were also trying to cut back on spending after the holidays. This led to my hunt for a good recipe I could make at home that would cost less. This one fit the bill!

1 1/2 lbs boneless skinless chicken cut into 1" cubes

Oil (for frying - I used Canola)

Batter

4 Tbsp cornstarch

1/4 cup flour

1 tsp baking powder

1/2 cup water

1/2 tsp salt

1 egg

1 egg white

Sauce

3 Tbsp Oil

2 tsp ginger or 4 tsp fresh minced ginger

4 to 5 Tbsp minced garlic (I use the the kind in the jar already minced)

2 tsp salt

6 Tbsp honey

2 tsp RICE wine vinegar

1 cup water

2 tsp cornstarch (mixed with 2 tsp cold water)

Sesame seeds (for garnish)

In a large bowl mix the batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.

Heat a deep fryer to 350 degrees. Fry chicken for a few minutes on each side until golden brown. Drain on paper towels.

To make the sauce, heat 1 1/2 Tbsp of oil in your wok or saucepan. Add garlic and ginger and stir fry for 30 seconds. (Note: If you choose to not use fresh garlic and ginger you will not need as much oil.) Add salt, honey, vinegar, and water. Mix well. Combine 2 tsp of water with 2 tsp of cornstarch. Add to the sauce and cook until it begins to thicken.

Coat chicken with the sauce and garnish with sesame seeds. Serve over rice or lo mien.