Ingredients
Check off ingredients as you go
- 500 g (1.1 lb) chicken breast (cut into large cubes)
- Salt, pepper
- 85 g (2/3 cup) all-purpose flour (plain flour)
For the sauce
- 1 Tbsp sesame oil
- 1 tsp harissa or chili paste
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced
- 120 ml (1/2 cup) water
- 80 ml (1/3 cup) soy sauce
- 80 ml (1/3 cup) honey
- A splash of vinegar
- 2 Tbsp cornstarch (cornflour)
- White sesame seeds
- Scallions (spring onions), cut into short pieces
- Toss the chicken cubes in the flour and set them on a sheet of parchment paper, then add a drizzle of olive oil and bake for 25 minutes at 180°C (350°F).
- Meanwhile, put a tablespoon of sesame oil in a saucepan with a teaspoon of harissa, 2 minced garlic cloves and a teaspoon of freshly grated ginger.
- Mix everything well, then add half a cup of water, 1/3 cup soy sauce, 1/3 cup honey and 1/4 cup vinegar. Let it simmer, then add 2 tablespoons of water and 2 tablespoons of cornstarch. The sauce should turn very thick and syrupy (add a little water if it gets too thick).
- Take the chicken out of the oven, transfer it to a serving dish and pour the sauce over it. Stir well, then sprinkle with sesame seeds and scallions.
Time-saving tip
This chicken can be made ahead and reheats very well.