Crispy Sesame Chicken

Crispy Sesame Chicken: adapted from Tyler Florence

For Chicken Marinade:

3 boneless skinless chicken breasts, diced into ½ inch pieces

4 TBLS AP flour

4 TBLS cornstarch

6 TBLS soy sauce

1 tsp. baking powder

½ tsp. salt

½ tsp. pepper

2 tsp. sesame oil

1 tsp. sriacha

4 TBLS water

For Sauce:

¼ C honey

½ C ketchup

¼ C brown sugar

1 tsp. sriacha

1/3 C soy sauce

2 TBLS rice vinegar

1.5 TBLS sesame oil

Fry chicken pieces either in a couple of inches of neutral oil heated to 350 in a heavy bottomed saucepan (or cast iron) until 165 degress, or in a deep fryer. Use a candy or frying thermometer to test oil. Another fun way is to drop a tiny bit of the marinade or bread crumbs in the oil. If the oil starts immediately bubbling, the oil is ready to go! When the chicken is done, remove to a rack set over paper towels.

While chicken is draining, heat sauce in the bottom of a hot wok. Then toss chicken in sauce until coated.

Serve immediately over steamed rice and with stir fried veggies! YUM!