Arlene's Urban Homestead

This dish is super easy and incredibly easy to make!

Ingredients:

1 lb. of Chicken Breast, sliced thin

2 tbsp. Soy Sauce

1 tsp. Black Pepper

2 tbsp. Corn Starch

1 tbsp. Garlic, minced

1 tbsp. Korean Chili Pepper Flakes

3 tbsp. Honey

1 tbsp. Soy Sauce

2 tbsp. Water

1 tbsp. Cornstrach

Directions:

1. Slice the chicken breast thinly. Place it in a bowl and add the 2 tbsp. of soy sauce, black pepper and corn starch. Set it aside. Heat up a neutral, high heat oil to 350.
2. Fry the chicken in batches. Once they are all fried, fry them a second time to ensure they are crispy. It should only take a few extra minutes. Once they are golden brown and crispy, remove them from the oil and drain on paper towels.
3. In a separate pot, I use a dutch oven, Heat the garlic and chili flakes. Add the water right away and the the honey and soy sauce. Simmer for a minute. Combine the corn starch and water in a separate bowl, and add to the sauce. Simmer for another minute. It should be slightly thickened.
4. Add the chicken to the sauce and toss to coat completely. Serve warm. I served over duck fried rice. It would be delicious over white rice as well with broccoli.