This is one of those recipes that’s pretty hit or miss. Don’t get me wrong. It is savory, sweet, tangy, crunchy, meaty, and hits all the right notes. When you’re in the mood for an Americanized take-out Chinese imitation. And only then.
A hit with Rice Kernel, my little girl would have nothing to do with it! Guess I haven’t properly exposed her to Food Court Chinese food yet!
Note: The marinade would fare equally well on extra firm tofu, for a vegetarian option.
Honey-Sesame Baked Chicken
- 4 chicken breasts
- 1 cup cornstarch
- 3 eggs
- salt and pepper
- ¼ cup canola oil
- ¾ cup honey
- ¾ cup soy sauce
- ½ cup ketchup
- ½ cup brown sugar
- ½ cup rice wine vinegar
- 1 t sesame oil
- 1 t minced garlic
- Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the chicken pieces in a gallon size bag and shake to coat.
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil and minced garlic. Pour over chicken and bake for 1 hour, stirring every 15 minutes to coat sauce evenly.
- Optional: garnish with green onions and/or sesame seeds.