Ingredients:
- 2/3 lb (300 g) skinless, boneless chicken breast, cut into bite-sized pieces
- 1 medium egg
- 3 tbsp (25 g) cornstarch
- 2 tbsp (15 g) all-purpose flour
- Salt, to taste
- Ground black pepper, to taste
- 1 tbsp hot sauce (optional)
- Oil for pan frying
- 2 tbsp (30 ml) oil
- 1 medium yellow onion, rough chop
- 4 cloves garlic, chopped
- 1 tbsp (21 g) honey
- 2 tbsp (30 ml) oyster sauce
- 3 tbsp (45 ml) sesame oil (or oil of your choosing)
- 2 tbsp (30 ml) soy sauce
- 2 tsp hot sauce (optional)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp (15 ml) vinegar
- 1 cup (240 ml) chicken broth or water
- 1 tsp cornstarch
- 2 tbsp (30 ml) water
- 1 cup cooked rice
- Sesame seeds (optional)
- Green onion, diced (optional)
Instructions:
- Cut chicken into bite-sized nugget pieces.
- In a bowl, mix the egg, salt, black pepper, and hot sauce (if using). Add 3 tbsp cornstarch and 2 tbsp flour. Gradually add water until you get a batter slightly thinner than pancake batter.
- Pour enough oil into a pan to come about halfway up the nuggets and heat on medium.
- Coat the chicken pieces in the batter, then roll in 1 cup of flour. Carefully drop into hot oil and cook until golden brown on both sides, about 3-4 minutes. Remove and drain on paper towels.
- Retain about 2-3 tbsp of oil in the pan. Add chopped garlic and sauté for 30 seconds until fragrant. Add chopped onion and stir-fry for 3-4 minutes until translucent.
- Add honey, oyster sauce, sesame oil, soy sauce, hot sauce (if using), salt, and pepper to the pan. Stir well and cook for one minute.
- Pour in chicken broth or water and simmer for 3 minutes.
- Mix cornstarch and water from the slurry section. Gradually add to the sauce while stirring. Bring to a boil for 30 seconds, then reduce to simmer for 2-4 minutes until thickened.
- Add the cooked chicken nuggets back into the pan and stir to coat in the sauce.
- Serve the chicken nuggets with cooked rice, garnished with sesame seeds and green onion if desired.