Melted chicken bites with sesame

This dish is among the best sellers in Asian stores. With this simplified recipe for sticky sesame chicken, within 30′, you will not order from the Chinese neighborhood, because yours will simply be as delicious, healthier and you will eat much faster than the order will arrive. Although there may be about a hundred different ways to make chicken with sesame and honey, I dare say that this must be one of the best sesame chicken recipes you will find, if not the best. Seriously! I almost always serve this dish over white rice. Bassmati and jasmine rice, are two varieties of rice that smell as beautiful as cooked and also taste wonderful. Brown rice also works excellently, but it takes a little more time to cook. The ideal accompaniment to Asian dishes is for me the broccoli at steam. You can just cook it on steam, bake it on grill, air fryer, or grill and add it to your bowl with rice and chicken. Double the sauce if you want to throw over your broccoli and rice. How does the sauce become sticky and caramely and crispy chicken Ingredients: 4 boneless chicken breasts – cut into pieces 2 cm 2 eggs – beaten 6 tablespoons of flour 3 tablespoons of corn flour 4 tablespoons vegetable oil 3-4 cups cooked white rice – for serving sesame – for garnishing fresh onions – chopped, for garnishing For the sauce 6 tablespoons honey 4 tablespoons ketchup 3 tablespoons sugar 1 tablespoon brown sugar 2 tablespoons white vinegar 3 tablespoons soy sauce 1 tablespoon sesame oil 1/2 teaspoon salt 1 teaspoon garlic powder 1 tablespoon cold water 2 tablespoons starch corn sauce Execution: Mix honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, salt and garlic powder. We’re getting the chicken ready. In a bowl, beat the eggs, add the corn flour and the third, the flour. Dip the chicken pieces in the egg, then the flour and finally the corn flour. Heat the oil over medium heat, in a large pan or walk. Fry for 5-10 minutes. Remove with a drill spoon on a plate lined with kitchen paper. Wipe with paper, pan of oil and add the sauce we prepared at first, to take a boil over medium heat. Mix the cornflare with water until it dissolves and pour it into the sauce to thicken. Lower the heat and restore the chicken to the pan by shaking the vessel and helping with the spoon until the chicken is covered with sauce. Garnish with sesame and fresh onions and serve over rice. Of course, however, it is eaten beautifully and neatly.