Honey sesame chicken recipe
 Crispy fried chicken coated in a sweet, salty, sticky honey sesame sauce. Serve it with stir-fried or steamed greens, or a pack of stir-fried veg and noodles for a quick and healthy meal. What's not to love about this honey sesame chicken? 2 tbsp runny honey½ tbsp rice wine vinegar2 tsp dark soy sauce1 tsp toasted sesame oil 2 tbsp runny honey ½ tbsp rice wine vinegar 2 tsp dark soy sauce 1 tsp toasted sesame oil 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces1 tbsp vegetable oil, plus extra for frying½ tsp sea salt1 large free-range egg, beaten80g/2¾oz plain flour½ tsp toasted sesame seedscooked rice, to serve 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces 1 tbsp vegetable oil, plus extra for frying ½ tsp sea salt 1 large free-range egg, beaten 80g/2¾oz plain flour ½ tsp toasted sesame seeds cooked rice, to serve Method To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside.To make the chicken, toss the chicken pieces, oil and salt together in a bowl. Stir the egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated.Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden and cooked through. Set the chicken aside to drain on a plate lined with kitchen paper.Discard all of the oil in the pan. Lower to a medium heat and return the chicken to the pan, heating through until it is sizzling. Add the sauce and cook for 3–4 minutes until the sauce has thickened and reduced to coat the chicken.Stir in the sesame seeds and serve immediately with rice, if you like. To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside. To make the sauce, whisk together all of the ingredients along with 6 tablespoons cold water in a jug or bowl. Set aside. To make the chicken, toss the chicken pieces, oil and salt together in a bowl. Stir the egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated. To make the chicken, toss the chicken pieces, oil and salt together in a bowl. Stir the egg into the bowl, then add the flour and stir with a metal spoon until the chicken is well coated. Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden and cooked through. Set the chicken aside to drain on a plate lined with kitchen paper. Heat enough oil to just cover the bottom of a large wok or frying pan over a medium–high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden and cooked through. Set the chicken aside to drain on a plate lined with kitchen paper. Discard all of the oil in the pan. Lower to a medium heat and return the chicken to the pan, heating through until it is sizzling. Add the sauce and cook for 3–4 minutes until the sauce has thickened and reduced to coat the chicken. Discard all of the oil in the pan. Lower to a medium heat and return the chicken to the pan, heating through until it is sizzling. Add the sauce and cook for 3–4 minutes until the sauce has thickened and reduced to coat the chicken. Stir in the sesame seeds and serve immediately with rice, if you like. Stir in the sesame seeds and serve immediately with rice, if you like.