Do you ever get seduced by the guy at the food court pushing the glazed Asian chicken? My husband does. Every time. Over Christmas as he and my little guy devoured a big plate of it, I got to thinking…”Huh, this is good, how can I skinny it up?” I came up with this skinny version of Honey Sesame Chicken. It’s baked, but it still was nice and glazed. Feel free to change the ratios of the siracha and the honey to make it more spicy or sweeter based on your taste.
BTW–Sesame chicken from PF Changs, for example, has over 1,000 calories.
Zài jiàn deep fried!
1.25lbs of chicken, cut into cubes
1 TBS of sesame oil
Preheat the oven to 400. Sprinkle flour onto a plate and dip the chicken into it, shaking off the excess. Line a baking pan (with high sides) with parchment paper and add the chicken making sure it is spaced out. Bake for 15 minutes. While the chicken is baking, mix together the soy, sesame oil, soy, honey and siracha. Take out the chicken and pour the sauce over it, stirring to coat each piece. Put the chicken back in the oven and bake for 10-15 minutes more or until a thick glaze has formed, stirring a few times to be sure every piece is glazed evenly. Toss with the sesame seeds and serve with a big bowl of edadame –that only takes 4 minutes!
*Note: Don’t worry that this is a lot of honey! Much of it stays on the parchment
If you go easy on the siracha (1 tsp) this is perfect for kids. They will love the little bite-sized pieces and the sweetness of the honey.