Honey Asian Chicken

This sauce is pretty similar to my General Tso Chicken, but this one skips the hoisin sauce and uses more honey than sugar. You make this by making the sauce and cooking the chicken separately, and then combining at the end. I absolutely love Chinese food and I know how many additives there are when you do order Chinese takeout. Making this at home is better in my opinion to be able to control the preservatives and MSG.

This dish is the perfect combination of sweet, savory and tangy with a perfect crunch when you bite into the crispy chicken bites.

Soy sauce: You can use light or all purpose, not dark soy sauce which is mess with the flavor.

Rice Vinegar: If you don’t have you can use white wine vinegar, but the rice vinegar is a great addition to this dish.

Light brown sugar: regular sugar might be too sweet for this.

Make the sauce. Add the garlic, tomato paste, honey, vinegar, soy sauce, brown sugar and bring to a boil, stir well. Remove from heat and stir in the lime juice.

Cook the chicken. Heat up a large skillet with oil, about ½ depth of oil. Wait for the oil to shimmer. Crack the eggs and whisk in a bowl. Add the flour as well as salt & pepper on a deep shallow plate. Working in batches, dip the chicken cubes in the egg mixture, turn to coat, and transfer to the flour. Transfer the dredged pieces of chicken to a rimmed baking sheet or a paper towel. When the oil is hot enough, add the chicken, in batches, and fry until cooked through, about 3 to 5 minutes. Repeat with the remaining chicken.

Combine the chicken and sauce. The sauce should hopefully still be hot, if not reheat. Pour the sauce all over the cooked chicken, stir to coat.

Garnish with the scallions.