My husband often scouts out dinner ideas and recipes for me to try while he’s browsing YouTube, Facebook and Instagram. He’s asked me several times to try my hand at honey sesame chicken. I guess I should have prefaced, we are huge Chinese takeout fans!

One early evening, I sent him on a mission to read over a few honey sesame chicken recipes and I’d modify them as I started preparing the dish. I keep a well stocked pantry so I actually had everything I needed on hand to cook this entree!

Ingredients:

Tempura style chicken-

3 chicken breast, cut into bite-size cubes

1 cup self-rising flour

1 cup water

Salt and pepper to taste

1/4 cup self-rising flour (to dredge the chicken in)

Honey sauce-

2 garlic cloves, minced

1/3 c honey

2 tbsp brown sugar

2 tbsp water

1/2 tsp Sriracha

1 tsp sesame oil

1 tsp soy sauce

1 tsp rice wine vinegar

Pinch salt & pepper

*Adjust these measurements to taste*

Additional needs-

Canola/ vegetable oil (for frying)

Toasted sesame seeds (for garnish)

Sliced green onions (for garnish)

Wok

Directions:

Add all of the honey sauce ingredients to a small saucepan and bring to a slow simmer. Let it reduce a little and slowly simmer as you fry the chicken.

Mix the tempura ingredients to the consistency of pancake batter. Add a little more flour or water if necessary, at this point. Dredge the chicken in the self rising flour. Add your floured chicken to the tempura mix. Heat the oil in the wok to about 350. Add the chicken (one at a time, shaking off excess batter) in several batches, do not overcrowd the wok as it drastically change the oil temperature. Adjust your heat if your chicken is browning too fast. I generally remove the chicken when the batter is a nice golden brown.

Toss fried chicken pieces with the honey sauce mixture. Garnish with toasted sesame seeds and green onion. Serve with white rice.

Enjoy this “easier than you think” recipe for dinner this week!