Serves 1
Directions
- 1Cut up the chicken thighs into bite sized pieces.
- 2Marinate the chicken thighs with one egg white, a dash of soy sauce, a little bit of salt, plenty of white pepper, and a couple tablespoons of cornstarch.
- 3Mix the ingredients together and refrigerate for an hour.
- 4Mix honey, brown sugar, soy sauce, rice wine vinegar, sesame oil, water, and ketchup in a measuring cup to start the sauce.
- 5Mix the ingredients together with a small whisk until all the sugar is dissolved.
- 6Create an easy dredge with a two to one ratio of cornstarch to all-purpose flour and then add in a nice pinch of salt and MSG.
- 7Make sure the chicken is coated before dropping it in some 375 degree peanut oil.
- 8Pull the chicken out of the oil when it is a beautiful golden brown.
- 9Heat up the sauce in a wok.
- 10After that's been boiling for a couple minutes, drop in a little bit of a cornstarch slurry.
- 11Add the chicken once the sauce has thickened.
- 12Grate in one clove of garlic, add in the white part of a couple scallions and sesame seeds.
- 13Serve over a bed of white rice.
Ingredients
- 4 6 boneless skinless chicken thighs
- 1 egg white
- 0.5 tbsp soy sauce
- 2 cloves grated garlic
- salt
- pepper
- 2 tbsp corn starch
- corn starch
- peanut oil
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2.5 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 tbsp water
- 0.5 tbsp corn starch and water
- 1 clove garlic
- sesame seeds
- scallions
- white rice
- soy sauce
- salt
- white pepper
- cornstarch
- brown sugar
- soy sauce
- rice vinegar
- sesame oil
- water
- ketchup
- cornstarch
- AP flour
- salt
- MSG
- peanut oil
- scallions
- sesame seeds
- white rice
Tips
- MSG makes your food yummy and it is a complete myth that it is bad for you. Add it if you want.
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