Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 large egg, beaten
  • 0.5 cup cornstarch
  • 0.25 cup all-purpose flour
  • 0.5 tsp salt
  • 0.5 tsp white pepper
  • 1 cup vegetable oil for frying
  • 0.5 cup honey
  • 0.25 cup water
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp lemon juice
  • 0.5 tsp crushed red pepper flakes
  • 2 cups fresh green beans, trimmed and cut into 2-inch pieces
  • 1 red bell pepper, sliced into strips
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tbsp toasted sesame seeds for garnish
  • 1 tbsp cornstarch, for slurry
  • 1 tbsp cold water, for slurry

Instructions:

  1. Prepare the egg wash. In a medium bowl, whisk 1 large egg with 0.5 tsp salt and 0.5 tsp white pepper. Note: This creates the glue that helps the flour stick to the chicken.
  2. Coat the chicken. Toss the 1.5 lbs of chicken cubes in the egg wash until every piece is fully coated.
  3. Dredge for crunch. In a separate large bowl, combine 0.5 cup cornstarch and 0.25 cup all purpose flour. Press the chicken pieces firmly into this mixture. Wait until the coating looks dry and chalky before frying.
  4. Heat the oil. Fill your wok with 1 cup of vegetable oil and bring it to 350°F (175°C).
  5. Fry the chicken. Work in batches, frying the pieces for 3-5 minutes. Cook until golden brown and crackling. Drain them on a wire rack.
  6. Whisk the sauce. In a small bowl, combine 0.5 cup honey, 0.25 cup water, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp lemon juice, and 0.5 tsp red pepper flakes.
  7. Sauté the aromatics. Remove most of the oil from the wok, leaving about 1 tablespoon. Stir fry 2 cups of green beans and 1 sliced red bell pepper for 2-3 minutes. Add 1 tbsp minced ginger and 2 cloves of minced garlic. Cook 30 seconds until the aroma fills the room.
  8. Thicken the glaze. Pour the honey sauce into the wok and bring to a simmer. Stir in the slurry (1 tbsp cornstarch mixed with 1 tbsp water).
  9. Combine and coat. Once the sauce is thick and bubbly, toss the chicken back in. Stir quickly until the chicken is cloaked in glaze.
  10. Final garnish. Remove from heat immediately, sprinkle with 2 tbsp toasted sesame seeds, and serve over hot rice. | Fresh Approach | Shortcut Method | Flavor Impact | |----------------|-----------------|---------------| | Hand-cut chicken breast | Pre cut chicken strips | Fresh stays juicier; shortcut is faster. | | Freshly minced ginger | Ginger paste from a tube | Fresh is spicy/sharp; paste is more mild. | | Whole green beans | Frozen stir fry mix | Fresh provides a snap; frozen is softer. | Using the fresh approach definitely yields a more restaurant quality result, but don't feel guilty about using the shortcuts on a Tuesday night when you've got homework to help with or a long day behind you. The sauce is so powerful that it carries the dish regardless of how much prep you did.