This cake is a wedding cake. At a wedding of a very close friend, it was served.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅓ cup raw honey
- 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
- 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
- ½ cup cold water
- ½ cup cornstarch
- 2 tablespoons avocado oil
- 1 ½ teaspoons baking powder
- peanut oil for frying
- ½ tablespoon toasted sesame seeds
Instructions
- Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
- Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
- Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
- Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
- Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
- Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 1015 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 12 g |
| Sodium | 1125 mg |
| Sugars | 17 g |
| Fat | 87 g |
| Unsaturated Fat | 0 g |
Reviews
8-25-22 Idid not have peanut oil, so fried in avocado oil. Did not get crispy but was delicious all the same
Delicious. Just enough sweet and spicy for the whole family to enjoy.
I was actually making this from the video of that i saw of the recipe. When my sauce didn’t seem right and came and searched for the regular recipe only to see that the video version has the incorrect measurement for the cornstarch to go in the sauce. I was not happy. Had to redo the entire sauce, tasted ok in the end. I used hot sauce and ketchup instead of the tomato paste and sriracha sauce which I didn’t have.
This was fantastic!! I will definitely make it again. Did not change anything.
Once cooked, the chicken coating didn’t stay on chicken and got mushy rather quickly after adding the sauce. I was a little disappointed with that. The sauce was very good and it had a good flavor. (Prepared as written)
Overall it was very good. Just add some rice and you feel like you are eating good Chinese take-out!
Delicious! A keeper