Sesame chicken

In a mixing bowl, combine the 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, minced garlic, and grated ginger. Mix well.
Add the bite-sized chicken pieces to the marinade. Cover and refrigerate for at least 30 minutes to marinate, or you can leave it for a few hours for better flavor.
In another shallow bowl, place 2 tablespoons of cornstarch. Remove the marinated chicken from the fridge, and individually coat each piece in the cornstarch, shaking off any excess.
Heat vegetable oil in a deep skillet or wok over medium-high heat until it reaches 175°C (350°F). You'll need enough oil to submerge the chicken pieces.
Carefully place the coated chicken pieces in the hot oil using tongs. Fry them in batches to avoid overcrowding the pan, which can lead to uneven cooking. Fry for about 4-5 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
In a separate saucepan, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 2 tablespoons sesame seeds. Heat the sauce over low heat, stirring constantly until it thickens slightly. This should take about 2-3 minutes. Remove from heat.
Pour the sauce over the fried chicken pieces and toss to coat evenly.
Garnish your Sesame Chicken with chopped green onions and additional sesame seeds for extra flavor and presentation.
Serve your Sesame Chicken over cooked rice and enjoy your delicious meal!
Remember to exercise caution when working with hot oil, and make sure to follow safety guidelines for frying.

Ingredients

Chicken

Sauce

Frying

Garnish

Instructions