Monday, September 23, 2013

Baked Honey Sesame Chicken

I made this this weekend and we really enjoyed it. I thought I had a full bottle of soy sauce thanks to the black label when I didn't have enough to make the receipe so I had to use teryaki baste and glaze. I'm not sure if would have made much of difference. The kids didn't like it, but my husband and I did. I think I still prefer the firecracker chicken, but I did enjoy this too.

Baked Honey Sesame Chicken
  • 4 chicken breasts
  • 1 cup cornstarch
  • 3 eggs
  • salt and pepper
  • ¼ cup canola oil
  • Sauce:
  • 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 (I didn't add this)

  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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