Easy Sesame Chicken, Singapore Sling, and The Midnight Library

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch (for coating)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil (for frying)

For the Sauce:

• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon sesame seeds
• 2 green onions, sliced (for garnish)

Instructions

Marinate the Chicken:

• In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and let it marinate for 15 minutes.

Prepare the Coating:

• In a shallow dish, combine the flour, 1/4 cup of cornstarch, salt, and pepper.

Coat and Fry the Chicken:

• Heat the vegetable oil in a large skillet over medium-high heat.
• Dredge the marinated chicken pieces in the flour mixture, coating them evenly.
• Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Make the Sauce:

• In a small saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Bring to a simmer over medium heat.
• Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
• Add the sesame seeds and mix well.

Combine and Serve:

• Toss the fried chicken pieces in the sauce until well coated.
• Transfer to a serving dish and garnish with sliced green onions and additional sesame seeds, if desired.
• Serve immediately with steamed rice and your favorite vegetables.