Honey Sesame Chicken Strips

I love chinese food.

Not the authentic food straight out of China, or even China Town, but the americanized version of chinese cuisine found at most local takeouts.  It's usually chicken that is fried beyond recognition, then smothered in copious amounts of too sugary, too salty heart attack sauce.

Most recipes that I find for chinese food always disappoint because they don't have the same sweet and salty richness I'm used to.  On the other hand, they are always 200% healthier than a takeout option.  So, I'm usually stuck sacrificing flavor in exchange for an extra couple healthy years on my life.

Thankfully, chefs and bloggers alike have felt my pain and have experimented in the kitchen to create some great chinese-inspired meals.  I've been inspired to try and make one of my favorite dishes:  Sesame chicken.

I decided to pan-fry the chicken, but you could deep fry it if you like.  I'd also like to try this sauce in a slow cooker.  I think the texture of the chicken might be lacking without the crunchiness, but the sauce would be sooooo good slow cooked.

Finally, sesame chicken at home!




Honey Sesame Chicken

Chicken:
1 lb. chicken breast, cut into strips
1/4 cup flour
1/4 cup bread crumbs
1/2 cup milk
Oil to fill skillet 1/2 inch - 1 inch deep

Sauce:
1/4 cup soy sauce
1/4 cup chili sauce
1/4 cup water
2 tbsp honey
2 tbsp sesame oil
Salt & Pepper to taste
Sesame seeds



To coat the chicken, place the chicken pieces in a spider strainer.  Dip into the milk and shake off the excess.  Drop into a bowl with the flour and bread crumbs to dredge.

In a skillet, heat oil to 350F.  Toss the chicken in and let them get brown and crispy.

For the sauce, throw all of the ingredients into a saucepan.  Bring to a boil on medium, then reduce to low and simmer for about 10 minutes.  The sauce will thicken.  Coat the chicken with the sauce and sprinkle with sesame seeds.




Listening to:  Three Days Grace - I Hate Everything About You