So I'm back with another Asian inspired dish, honey chicken! I made this almost the same way I made the sesame chicken recipe I posted not too long ago, except for the coating, which I wanted crunchier like at the chinese restaurants. And as usual, the sauce ingredients can be tweaked to your tastes whether you want it sweeter or more savory 

Like my sesame chicken, I used boneless, skinless chicken thighs and for the sauce I kept it simple using only honey with a bit of soy sauce, sesame oil, apple cider vinegar and a dash of red crushed pepper, which is optional, I just like a little spice in everything 

So to get started, I trimmed the fat off the chicken and cut it into bite size chunks.

Then for my crunchy coating I did the dry-wet-dry technique using flour, cornstarch and a little Tony's on one plate and a whipped egg on another

In batches, I added the chicken to a skillet and browned both sides

Once my chicken was done, I dumped all the sauce ingredients into a bowl and mixed it up. Then poured it into my skillet and let it boil a few minutes to thicken up 

Once it was thick and glazey, I put the chicken back in and tossed it to get all the pieces evenly coated 

I paired this with a brown rice and quinoa mix an drizzled excess honey sauce over the rice. I also chopped up a green onion to put on top but that optional. Hopefully that was easy enough and you guys enjoy(ed) it, if you try it I'd love to see/hear about it, find me on twitter & IG @seauxher

Honey Chicken

Serves 2

Prep time: 10 minutes

Cook time: 15 minutes

2 boneless, skinless chicken thighs

1 egg

1/2 C flour

1/2 C cornstarch

1/3 C honey

2 T soy sauce 

1 T apple cider vinegar 

1 t sesame oil 

1 green onion, optional

Oil for frying

Tonys 

Dash of crushed red pepper, optional

Directions

1. Trim fat off chicken thighs then cut into bite size chunks. Heat oil in a skillet over medium heat 

2. On a plate stir together flour, cornstarch and Tony's. On a separte plate whisk egg until combined

3. Toss chicken pieces in flour mixture, then dip into egg and finally back into flour mixture before adding to skillet 

4. Cook chicken in batches, browning both sides before removing from skillet

5. Add honey, soy sauce, apple cider vinegar, sesame oil and red pepper to a bowl and stir to thoroughly combine 

6. Pour honey sauce into skillet and let boil a few minutes to thicken up

7. Add chicken back to skillet and toss to coat

8. Chop green onion and sprinkle over chicken before serving 

Asian cheap chicken chinese fast food food honey MYOTO

9:16 PM

I'm going to blame the lady in the food court handing samples for my latest obsession with chinese food! Nothing else can really explain it, so why not share all my Asian experiments with you!

Chinese dishes are usually very easy and quick to make, which is right up my alley. Not to mention I tend to have a lot of the ingredients I use for my sauces on hand all the time, so that could also be a culprit. But anywho, I think this one is my favorite dish so far, it's so citrusy and delicious and ridiculously easy!!

So without further ado, let's get to it..

As with my other chinese recipes, I used boneless, skinless chicken thighs cut into chunks

For a slightly crunchy coating like the orange chicken in the food court, I dipped the chicken pieces in a cornstarch and egg white mixture

I then fried them in batches for about 5 minutes or so and set them aside to get started on the sauce

I'm pretty lazy so I literally squeezed my orange right into the pan (I'm sure OJ from the store works too) and then dumped everything else in

Then to thicken it up I added a bit of cornstarch mixed with water and let that boil for a minute or two 

  Once it was nice and sticky, I added my chicken to the pan and tossed to coat all the pieces

And as a last touch, I sprinkled a little more orange zest on top, because I mean...it's orange chicken, it should scream orange! In all, this maybe took 30 minutes, including making my soon to be famous fried rice that I served with it, but you could do steamed rice and broccoli to save on calories.

Orange Chicken

Serves 2 

Prep: 10 minutes

Cook: 20 minutes 

3 boneless, skinless chicken thighs

1 C vegetable oil

2 egg whites

1 T cornstarch

Orange sauce

Juice of one large orange (~1/3-1/2 C)

2 T soy sauce

1 T honey

1 T brown sugar

1 T rice wine vinegar (or white vinegar)

1/2 T cornstarch dissolved in water

2 t crushed red pepper

1 t minced garlic

1 t sesame oil

~1-2 t grated ginger 

Zest of orange (save some for topping) 

Directions

1. Heat vegetable oil in a pan over med-high heat

2. Cut chicken thighs into bite size chunks

3. In a bowl, whip together 1 T cornstarch and egg whites

4. Dip chicken into egg mixture then fry in batches until all chicken is browned and cooked through. Set aside on paper towel to drain

5. In a pan, add all sauce ingredients, except cornstarch, boil one to two minutes then slowly add cornstarch until thickened

6. Add chicken to sauce and toss to coat

7. Top with additional orange zest

Asian chicken chinese easy fast food food fried rice MYOTO orange recipes takeout

9:16 PM