Ingredients
4 servings
- •0.667 cup cornstarch
- •1 teaspoon ground ginger
- •0.5 teaspoon freshly ground black pepper
- •1.5 teaspoons kosher salt, divided
- •3 large eggs, beaten
- •1.5 pounds boneless skinless chicken breasts, cut into 1 inch pieces
- •0.25 cup canola or peanut oil
- •0.75 cup honey
- •0.5 cup hot pepper sauce (such as Crystal®)
- •1 tablespoon rice vinegar
- •0.5 teaspoon crushed red pepper
- •4 cups cooked white rice
- •0.5 cup thinly sliced scallions
- •toasted white sesame seeds, for garnish
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place a rack in the center of the oven.
- Combine cornstarch, ginger, pepper, and 1 teaspoon salt in a large bowl. Place beaten eggs in a separate large, shallow bowl. Add chicken to cornstarch mixture and toss to coat.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering.
- While oil is heating, transfer 1/3 of the chicken to dish with eggs and toss to coat.
- Use a slotted spoon to transfer chicken to the hot skillet and cook in hot oil, turning once, until chicken is golden on both sides, about 2 minutes per side (chicken will not be cooked through at this point). Transfer to a 9x13-inch baking dish. Repeat with remaining chicken, adding 1 tablespoon of oil to the skillet per new batch (3 batches total).
- Stir together honey, hot sauce, vinegar, crushed red pepper, and remaining 1/2 teaspoon salt in a bowl. Pour over chicken in the baking dish and stir to coat.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, stirring halfway through, 25 to 30 minutes. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
- Serve over rice and sprinkle with scallions and sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 854
- Carbohydrate: 119g
- Fat: 21g
- Fiber: 2g
- Protein: 49g