Submitted by T-Sizzle.
*credit to @yankat on YouTube for the video*
I call this recipe “Cool Hot Sweet Honey Sesame Chicken Bites” because I feel that the song “Cool Hot Sweet Love” by Red Velvet represents the multifaceted taste and texture of the chicken.
There is the “cool“ tang of the vinegar, the “hot” crispy and crunchy coating on the chicken, and the “sweet” honey sauce that bites are doused in. Just as romantic love can be confusing and crazy and contradictory but addicting, I hope that the variety in my “Cool Hot Sweet Honey Sesame Chicken Bites” bring joy to you and your family!
FOR CHICKEN PREP:
◦ 2 large boneless, skinless chicken breasts
◦ 1 tablespoon salt for chicken
◦ 1/2 cup Vinegar for chicken
◦ 1/2 lime lemon or 1 whole lime
◦ 1 tablespoon oyster sauce (gluten free)
◦ 2 tablespoons soy sauce (gluten free)
◦ 1/2 teaspoon sesame oil
◦ 2 tablespoons hoisin sauce
◦ 1/3 cup cayenne pepper hot sauce
◦ 1/4 cup mustard
◦ 2 and 1/2 cup corn starch
◦ 1 teaspoon salt
◦ 1/2 teaspoon pepper
◦ 1/2 teaspoon Italian seasoning
FOR THE SAUCE:
◦ 1 cup honey
◦ 1/8 cup vinegar
◦ 1/8 cup sugar
◦ Sesame seeds
◦ Zip-lock bags
◦ Brown paper bag
◦ Large bowl/pot
◦ Small saucepan
- The first step to this recipe, and any recipe involving chicken is to CLEAN THE MEAT. Clean off all excess fat or gristle from the chicken breasts and cut them into 1-inch sized pieces.
- Add the chicken to a large bowl or pot and fill the bowl (not completely) with warm water. Add the vinegar, salt and lemon juice (or lime). You can put the rinds in the bowl with the chicken, just be sure to take it out when you drain and rinse the chicken later.
- Stir this and let it set for 15 minutes. Then pour out the mixture, rinse and drain the chicken
- Now we’re ready to add some flavor to the chicken! Add the chicken to a clean bowl. Throw in the hot sauce, mustard, hoisin sauce, oyster sauce, soy sauce and sesame oil. Mix the sauces thoroughly (this is your marinade and coating). For the best flavor, you can let the chicken sit in the marinade for a day or overnight. But this recipe still SLAPS without the extra soak-time.
- Now for the dredging, put the corn starch into a ziplock bag. Add the dry seasonings (salt, pepper, and Italian seasoning. Shake the mixture up thoroughly before adding the chicken.
- Fill a large frying pan with your oil and put it over high heat. It usually takes a few minutes to reach the perfect frying temperature! On the side, prepare your colander to drain the chicken by ripping open two brown paper bags and placing them into the colander, which will absorb the access oil from the chicken. You should also place a bowl under your colander so that pile doesn’t drip all over your counter.
- Now it’s time to SHAKE! Add a few pieces of your sauced-up chicken to ziplock bag dredge mixture. Shake and coat the chicken thoroughly.
- Before frying a batch of chicken, test the oil to see if it has reached the right temperature for frying by sacrificing one piece of coated chicken as tribute. If you dip the piece in the oil and it starts to bubble….SHE’S READY!
- Using tongs, add more pieces of chicken to the oil (after shaking off any access corn starch mixture from each piece). Be careful not to overcrowd the pan because it will take longer to cook the chicken and prevent it from getting crispy.
- Flip the chicken about 4 minutes in; the cooked sides should be golden brown. When the chicken is ready, both sides will be golden brown and the oil won’t bubble as much.
- Transfer the fried chicken into the colander to drain.
- Now it’s time to whip up the Cool Sweet Hot Honey Sesame Sauce!
- In a small saucepan, add honey, vinegar and sugar.
- Turn the heat up to medium and stir until the sugar is dissolved and the sauce is bubbling.
- Let this cool for about 10 minutes to allow the sauce to thicken.
- In a large bowl, add the sauce and then toss the chicken pieces in it until they are all covered.
- This delicious chicken b=can be served with rice and topped with sesame seeds!
I hope this recipe brings you guys as much joy as it brings us! Leave a comment if you tried out this recipe and let us know how much you enjoyed it!
From Trishon + Kadraya, With Love