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You will never eat Chinese take out again!
Cut chicken breasts or thighs into small chunks, set aside.
In a large plastic bag combine flour, cornstarch, garlic powder and ground black pepper. Place chicken in the bag in small batches and shake to coat. Place the coated chicken on a plate. Repeat with the remaining chicken.
In a wok heat oil over medium-high heat.
In a large bowl combine honey, teriyaki glaze, rice vinegar, red pepper flakes and Tamari or soy sauce, set aside.
Place chicken in the wok in small batches and brown on all sides, about 7 minutes total. Once browned drain chicken on a paper towel lined plate and repeat frying the remaining chicken pieces. Place the fried chicken in the large sauce filled bowl. Toss to coat and serve sprinkled with sesame seeds and sliced green onion.
Serve over plain brown rice.
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