Ingredients
1lbchicken breast,boneless skinless, cut into 1-inch chunks
1large egg
½tspsalt
1pinchblack pepper
½cupcornstarch
¼cupflour
1tbspvegetable oil,plus more for frying
1¼cupsweet chili sauce
¼cuphoney
⅓cupwater
2tbspwhite vinegar
2tbsplemon juice
⅛tspsalt
2tsplow sodium soy sauce
2tspcornstarch
1lbstring beans,trimmed
1yellow bell pepper,sliced thinly
2tspsesame oil
1tspwhite sesame seeds
Preparation
To coat the chicken breast, add the egg, salt, pepper, and 1 tablespoon oil into a medium bowl and whisk together well.
In a second bowl, add ½ cup corn starch and ¼ cup flour and mix.
In a large dutch oven or a wok, heat about 2 inches of oil to 375 degrees F.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken in batches for 3 to 4 minutes or until golden and crisp then remove with a slotted spatula, draining the oil well.
To make the sauce, combine the sweet chili sauce, honey, water, white vinegar, lemon juice, salt, soy sauce, and cornstarch in a medium saucepan. Bring to a boil and cook until it thickens (don’t make the sauce in the chicken pan).
When done with the chicken, drain most of the oil from the pan (leave about 2 tablespoons).
Stir fry the string beans and bell pepper strips for 30 seconds, then add in the cooked chicken, sesame oil, and the honey sesame sauce and toss quickly to combine.
Remove from heat and garnish with sesame seeds before serving.
