This is a very popular and common Chinese dish in most of the Chinese restaurants in the United States. My problemfor enjoying this dish outside of your kitchen is that many restaurants have their own variations. Some are too sweet or oily or too hard and dry. Well, very often I ended up cooking myself.
It is an easy dish to cook but it takes a little more time and messy cooking the chicken pieces. The chicken bites have to be fried. Well, if you have a fryer then the job of frying will be no problem and every piece comes out perfectly browned on all sides.
9 chicken breasts, boneless and skinless, cut in bite sizes, pat dry (I prefer boneless and skinless chicken thighs)
¾ tablespoons finely chopped fresh ginger
¾ teaspoon crushed red pepper flakes
¾ cup dark soy sauce
½ cup honey
1 tablespoon brown sugar
3 tablespoons cornstarch
1½ cups chicken broth/water
1½ tablespoons toasted sesame seed
Blanched some broccoli florets for garnishes (optional)
3 tablespoons canola/vegetable/corn oil
Place the dark soy sauce, honey, brown sugar, cornstarch, water, ginger and crushed red pepper flakes and stir to combine until well.
Heat a frying pan with canola/vegetable/corn oil over medium-high heat, toss in the chicken pieces and stir fry until opaque or 5-8 minutes. Add in the soy sauce mixture into the chicken pieces. Stir until all the sauce are coated on the chicken and bring down the heat the simmer. Cover and simmer till the sauce is thickened. (If you is too thick, simply add a little more water). Add half of the toasted sesame seeds and stir to combine. Heat off and transfer to a serving plate and sprinkle the remaining sesame seeds on the top.