Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
Special equipment needed:
- Large mixing bowl
- Frying pan
- Baking sheet
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cornstarch, flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. Dip each chicken breast in the beaten eggs, then coat in the flour mixture.
4. Heat the vegetable oil in a frying pan over medium-high heat. Fry the chicken breasts for 2-3 minutes on each side until golden brown.
5. Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 15-20 minutes until cooked through.
6. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water. Bring to a boil over medium heat, stirring constantly, until the sauce thickens.
7. Drizzle the sauce over the cooked chicken breasts.
8. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 38g
Protein: 38g
Sodium: 1300mg
Sugar: 16g
Substitutions for ingredients:
- You can use bone-in chicken thighs instead of boneless, skinless chicken breasts.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- You can substitute the honey with maple syrup or agave nectar.
Variations:
- Add some chopped ginger to the sauce for extra flavor.
- Use different spices in the flour mixture, such as curry powder or chili powder.
- Add some chopped vegetables, such as bell peppers or broccoli, to the sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
- Don't overcrowd the frying pan, as this will lower the temperature of the oil and result in soggy chicken.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
Storage instructions:
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the chicken on a bed of steamed rice with some stir-fried vegetables on the side.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
This chicken dish pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough before frying and don't overcrowd the pan.
- If the sauce is too thick, add a little more water until it reaches the desired consistency.
- If the sauce is too thin, whisk in a little more cornstarch until it thickens.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
JingBaJian Chicken is a popular Chinese dish that originated in the Sichuan province. It is known for its crispy coating and sweet and savory sauce.
Flavor profiles:
This dish has a crispy and savory coating with a sweet and tangy sauce.
Serving suggestions:
Serve the chicken on a bed of steamed rice with some stir-fried vegetables on the side.
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Region: Chinese