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Spicy Honey Chicken (General Style)

I found and modified this recipe from http://suburblicious.com . It's just what I was looking for to make a Chinese Week of cooking complete.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Servings: 6
Course: Entree
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 4 boneless skinless chicken breasts cubed
  • 1/2 cup milk
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 4 tablespoons olive oil
  • 3/4 cup water (reserve some for corn starch)
  • 1 tablespoon corn starch
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger peeled and grated
  • 1/2 teaspoon ground chipotle pepper
  • 1 tablespoon sesame seed oil
  • roasted sesame seeds
  • 1/2 cup sherry cooking wine
  • salt and pepper to taste

Equipment

  • medium bowl for marination
  • large frying pan

Method
 

  1. Cube the chicken and place in a bowl. Add the milk, sherry and salt and pepper, mix until coated, then place in fridge for 1 hour. Drain without drying.
  2. Mix the flour and the baking powder, then coat the cubes liberally. (You may need more flour for this step)
  3. Heat the olive oil in the non-stick frying pan, and saute the chicken over medium heat, rotating once during cooking. Cook until crusty and brown, but not burnt, then remove.
  4. Pour the water in the skillet along with diluted corn starch, soy sauce, honey, rice vinegar, chipotle pepper and ginger. Bring to a quick boil and thicken the sauce. Add the sesame oil and test for taste, adding more soy sauce or pepper.
  5. Finally, remix the chicken in with the sauce. If storing for a later date, skip this step, as chicken will get soggy.
  6. Serve on a bed of jasmine rice, and decorate with roasted sesame seeds.