Sweet Honey and Sesame Chicken

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
• 2 tablespoons avocado oil
• 1 ½ teaspoons baking powder
• peanut oil for frying
• ½ tablespoon toasted sesame seeds

Step 1

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

Step 2

Season the chicken with a quarter teaspoon each of salt and garlic powder. In a large bowl, beat the egg and add the remaining salt and garlic powder. Stir in the flour, then combine the water and cornstarch in another bowl and add that to the egg mixture, mixing everything until smooth. Finally, stir in the avocado oil and baking powder.

Step 3

Heat about three inches of peanut oil in a wide, deep pot to 325°F (165°C). Dip half of the chicken pieces into the batter, making sure they’re well coated, then carefully drop spoonfuls into the hot oil. Fry in batches without crowding the pot, cooking each piece until it’s golden brown and cooked through, about a minute on each side. Drain the cooked chicken on paper towels and keep an eye on the oil temperature between batches.

Step 4

Pour the honey sauce into a large skillet and bring it to a gentle simmer over medium heat for 3 to 4 minutes. Add all the fried chicken pieces to the sauce and toss them around until they’re nicely coated. Finish by sprinkling sesame seeds on top before serving.