Sometimes it's good to take a break in a time of chaos. I'm currently battling Summer School, work and freelance projects at once meaning that my days have become quite long. The benefit of this however is that I get to finish school a semester earlier! I am really looking forward to propelling myself into a career of hard work and perseverance. It's nice to keep busy but it's also nice to have a break every once in a while which is why my mother and I headed to Melbourne for a 6 day break (post coming soon!). Coming back from a holiday usually means that all I'm craving is home-cooked food. Eating out gets old pretty quickly and I soon find myself wanting the basics like rice and pasta.
This honey sesame chicken is a great craving-satisfier with a delicious honey soy sauce. If you're like me (a sauce fanatic), you will know a good soy sauce from a bad one. My favourite is this ABC soy sauce as it's super thick and has a sweet flavour rather than the watery kind. Thick soy sauce is perfect for this recipe as it means you don't have to use as much corn flour to thicken it. You don't have to use sesame seeds but it gives it a nice finishing touch.
Now this recipe uses Panko which is something I had never used let alone heard of before. Thankfully my local Asian mart is literally across the street and they had plentiful. It's kind of like breadcrumbs but has a more coarse texture which makes it good for crumbing chicken. If panko however isn't within reach, breadcrumbs should be just fine. I left the spring onions raw for this dish as I liked the crunchiness and strong onion flavour but you could also give them a light fry in some vegetable oil before serving.
If you want to keep with the oriental theme, serve with chopsticks :)
4 skinless chicken breasts
1 cup of panko
Salt and pepper to taste
Bunch of spring onions, chopped
For the sauce:
2 tsp of crushed garlic
2 tbsp of soy sauce
1/3 cup of honey
1 tbsp of corn flour
2 tbsp of sesame seeds
Preheat oven to 220 degrees.
Set up two bowls, one with beaten eggs, salt and pepper the other with the breadcrumbs. Roughly dice chicken into bite sized pieces. One at a time carefully dip chicken into the egg mixture and then coat with the breadcrumbs before placing in an oven-proof dish. Repeat for all chicken.
Bake chicken in the oven for 20-30 minutes or until golden brown.
For the sauce, begin to heat up a small saucepan. Add honey, garlic and soy sauce to the saucepan and stir to combine. Slowly mix a little bit of the corn flour with a couple of drops water in a bowl. Pour into the sauce mixture to thicken. Continue this until you have a consistency you like. Sprinkle in sesame seeds.
Serve with rice and garnish with spring onions.
This recipe was inspired by damndelicious
I’m Femke. A 20 something year old graphic designer, yoga-lover and food enthusiast. Welcome to my blog - a place for delicious food and inspiration.
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