Sesame Seed and Honey Chicken with Vegetable and Egg Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken breasts into 3–4 cm cubes.

Step 2

In a mixing bowl, combine the flour, cornstarch, baking soda, salt, and egg, then add the water and stir until smooth.

Step 3

Pour plenty of oil into a frying pan and heat over high heat.

Step 4

Test the oil temperature with the batter mixture; when it immediately rises to the surface, reduce the heat to medium and fry the chicken pieces one by one, dipping them in the batter. When the coating is slightly golden, remove the pieces and let them drain.

Step 5

Then return the breaded chicken to the oil to fry again. (Frying twice is important because the breading cools slightly while draining, preventing it from burning, while the second frying ensures the meat is fully cooked.)

Step 6

Once they’re nice and crispy, drain them and set the chicken aside.

Step 7

Toast the sesame seeds in a dry skillet until golden brown.

Step 8

Heat the water in a wok, add the tomato paste, vinegar, salt, and sugar, bring to a boil, and drizzle in the honey.

Step 9

When the sauce begins to thicken, add 1 tablespoon of the oil used for frying.

Step 10

Add the fried chicken, sprinkle with the toasted sesame seeds, and toss thoroughly.

Step 11

To make Chinese egg rice, cook the rice in plenty of salted water then drain.

Step 12

Heat a tablespoon of oil in a wok over high heat, then pour in the beaten eggs, which you’ve seasoned with salt.

Step 13

Cook over high heat, gently stirring with a spatula for 1–2 minutes, then reduce the heat to low and finish cooking the scrambled eggs. Set the scrambled eggs aside.

Step 14

Add the remaining oil and sauté the vegetable mix, then grate the garlic into the pan.

Step 15

After 4–5 minutes, add the rice and the eggs, and continue sautéing.

Step 16

Pour in the soy sauce, season with pepper, sprinkle in the ground ginger, and stir-fry everything together for 2–3 minutes.