--Sauce & Marinade--
1.5 cups soy sauce
1 cup chicken broth
1 tbsp garlic, minced
3 tbsp rice vinegar
1.5 tsp ground ginger (or 1 tbsp fresh ginger)
2 tbsp sesame oil
1/2 cup honey
1 cup brown sugar
2 tbsp cornstarch
1.5 tbsp sesame seeds
1/2 cups green onions, chopped
1.5 cups flour
1.5 cups panko crumbs
1 tsp onion powder
1 tsp garlic powder
6-8 chicken breasts
2 eggs (beaten)
vegetable oil for frying
full recipe from: yummly.com
In a medium saucepan combine: soy sauce, garlic, rice vinegar, ginger, sesame oil, chicken broth, honey, and 1/4 cup brown sugar. Heat on low until the sugar is dissolved. Allow to cool.
While the marinade cools, clean and cut the chicken into bite size pieces.
In a large glass dish, combine the chicken and 3/4 cup of the marinade. Save the remaining marinade for the sauce. Refrigerate for at least an hour, while it marinates.
In the same medium saucepan add the remaining, unused, marinade (2 cups) along with 3/4 cup brown sugar and cornstarch.
Heat on medium heat while whisking the cornstarch until dissolved.
Once dissolved, bring the sauce to a boil for 3-4 minutes; the sauce will thicken. Add the sesame seeds and allow to simmer for another couple minutes.
In a deep fryer or large iron skillet, heat the vegetable oil on medium heat.
Set up an assembly line for the chicken using separate bowls or zip baggies: flour + garlic and onion powder, eggs, and panko crumbs.
Dredge the chicken in the flour, then eggs, then panko crumbs. Set aside for frying.
Cooking in batches, fry the chicken in the preheated oil for 3-5 minutes, until golden brown.
Place on a paper towel lined plate to absorb excess oil.
In a large bowl, combine the chicken and sauce. Top with sliced green onions, additional sesame seeds, and serve with rice or noodles.