Honey Glazed Chicken Bites

My “honey” and I love Chinese food. Specifically orange chicken or sweet & sour chicken. It takes a toll on your pocketbook if you are buying for a large family, not to mention who knows what they put into it. We decided to buy bulk at our local >cough< warehouse spot. I say cough, because these days people have been talking negatively about them. We need these Costco‘s in our life right now, so we shop there and love it. Anyway they have this really nummy orange chicken, but it simply, again, isn’t enough for us all, yes even at Costco there is something NOT big enough for us :D. I decided to try my hand at recreating something at home that would satisfy the craving, but with a twist. (1) Using something sweet for the sauce & (2) not making it spicy so my younger kids would eat it. You will love the texture of this batter as it is really light and delicate, unlike a traditional deep-fried, well, anything really. You can eat it plain or add the honey sauce.

Chicken needs to marinate for about 30-45 minutes

Fry chicken in batches so you don’t overcrowd pan and to keep oil temperature the same

Making the honey sauce

Toasting sesame seeds

INGREDIENTS

1 ½ lbs boneless skinless chicken breasts cut into 1” chunks
Vegetable Oil for deep-frying

BATTER INGREDIENTS
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
SAUCE INGREDIENTS
1 ½ tablespoons coconut oil

2 teaspoon ginger, minced
3 cloves garlic, minced
1 teaspoon salt
4 tablespoons honey
1 tablespoon rice wine vinegar
½ cup water
1 teaspoon cornstarch, mixed with 1 teaspoon water
Handful of toasted sesame seeds (optional)

DIRECTIONS

  1. Mix all batter ingredients together until combined then add chicken and stir to coat all chicken, cover and marinate for 30-45 minutes in refrigerator.
  2. Heat deep fryer or large pot of vegetable oil to 350 degrees F.
  3. Once oil is ready, fry chicken in batches to maintain oil temperature and avoid overcrowding. Chicken bites should cook about 5 minutes to completion. Drain on a paper towel. Continue until chicken is all cooked.

Sauce:

  1. Add coconut oil, ginger and garlic to fry pan or wok and heat for about 3 minutes until aromatic.
  2. Add salt, honey, vinegar, and water and mix well.
  3. Combine 1 teaspoon of water with 1 teaspoon of cornstarch and add to the sauce.
  4. Simmer for about 5 minutes and sauce has thickened. Add sesame seeds on top if using.
  5. Serve over the top of my Coconut Rice.
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