My favorite Chinese food dishes are always the ones with pieces of chicken deep-fried and covered in some awesome sauce. I love the crunch-plus-sauce effect, but since I don’t like to deep fry at home very often, it’s not something I thought I’d recreate.
This recipe totally nails the crunch-plus-sauce factor I love, without the deep-frying. The chicken is dredged in cornstarch instead of flour before pan-frying and the result is a nice crunch without the mess (and guilt) of the deep frier.
Crunchy Honey Chicken
(from How Sweet Eats)
Serves 2, with leftovers
1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 c. cornstarch
2 c. broccoli florets
1 clove garlic, minced
3 T. olive oil
1 T. soy sauce
1/4 c. honey
Salt and pepper to taste
In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add broccoli with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so broccoli is coated, about 60 seconds. Remove from skillet and set aside in a bowl.
Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.
Once chicken is cooked, add broccoli back in the skillet. Add honey and thoroughly mix to combine. Serve with rice.