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Categories:
chicken breasts flour cornstarch garlic ground black pepper vegetable oil honey teriyaki glaze rice vinegar red pepper white sesame seeds green onion
Viewed: 63 - Published at: 5 years agoIngredients
- 1 package Boneless Skinless Chicken Breasts Or Thighs (about 4 Breasts Or 6 Thighs In A Package)
- 1/2 cups Gluten Free Or All Purpose Flour
- 1/2 cups Cornstarch
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Black Pepper
- 1/4 cups Vegetable Oil
- 1/4 cups Honey
- 1/4 cups Teriyaki Glaze
- 1 teaspoon Rice Vinegar
- 1/2 teaspoons Crushed Red Pepper Flakes
- 1 teaspoon Soy Or Tamari Sauce
- 1 dash White Sesame Seeds
- 1/4 cups Sliced Green Onion
Method
- Cut chicken breasts or thighs into small chunks, set aside.
- In a large plastic bag combine flour, cornstarch, garlic powder and ground black pepper.
- Place chicken in the bag in small batches and shake to coat.
- Place the coated chicken on a plate.
- Repeat with the remaining chicken.
- In a wok heat oil over medium-high heat.
- In a large bowl combine honey, teriyaki glaze, rice vinegar, red pepper flakes and Tamari or soy sauce, set aside.
- Place chicken in the wok in small batches and brown on all sides, about 7 minutes total.
- Once browned drain chicken on a paper towel lined plate and repeat frying the remaining chicken pieces.
- Place the fried chicken in the large sauce filled bowl.
- Toss to coat and serve sprinkled with sesame seeds and sliced green onion.
- Serve over plain brown rice.
