Prep Time: 1-2 hours
Cook time: 30 Minutes
2 tbsp lower sodium soy sauce
1 tbsp sesame seed oil
2 tbsp rice vinegar
1 tsp salt
1/2 tsp pepper
6 tbsp flour
3 tbsp cornstarch
vegetable oil for cooking
FOR THE SAUCE
2 tbsp Capilano Honey
2 tbsp oyster sauce
2 tbsp sweet chili sauce
4 tbsp lower sodium soy sauce
4 tbsp ketchup
1/2 cup water
Toasted sesame seeds
Cut your chicken breasts into bite size pieces.
Put chicken, soy sauce, rice vinegar, sesame oil in a bag and marinate for 1-2 hours then drain chicken.
Add vegetable oil to a shallow pan on medium heat.
Mix cornstarch, flour, salt and pepper in a large Ziploc bag.
In 3 batches, add chicken to flour mixture, shake gently to coat, and then toss in your frying pan until golden brown. Drain on paper towels.
Mix Capilano Honey, oyster sauce, chili sauce, ketchup, soy sauce and water in a medium sauce pan.
Bring to a boil then simmer until sauce begins to thicken.
Pour sauce over chicken pieces and toss.
Sprinkle with spring onion and sesame seeds and serve.