Recipe:
Marinade-
3 1/2 lbs boneless skinless chicken thighs (cut into bite size pieces)
4 tbs soy sauce
2 tbs honey
1 tbs rice vinegar
1 tsp salt
1 tsp baking soda
1/2 c cornstarch
2 eggs
Sauce:
1/4 c soy sauce
1/2 c honey
2/3 c brown sugar
12 cloves garlic (minced)
4 tbs rice vinegar
2/3 c chicken stock
2 tbs cornstarch
Enough oil to fill a pan about 2 inches high with oil
Deep fry thermometer
2 tbs olive oil
2 bell peppers (large diced)
2 yellow onions (large diced)
3 scallions (sliced)
2 tbs sesame seeds
Rice-
4 c water
2 cups long grain rice
3 tbs butter
Salt to taste
Combine the chicken thighs with all the marinade ingredients and mix thoroughly. Cover and leave in fridge for at least one hour. While the chicken marinades mix together the sauce ingredients in a bowl and set aside. In a sauce pan bring the water for the rice to a simmer and add rice stir and cover allowing to simmer for 20 minutes turn the heat off the rice uncover add the butter and salt then re cover and let sit warm. Heat the oil the 350 degrees. One chicken is marinated toss with all purpose flour to coat and place on a sheet tray with a wire rack allowing excess flour to fall through. Fry the chicken in batches for 3 minutes at a time then returning back to sheet tray. After all the chicken is fried wait 10 minutes then fry chicken again for another 2 minutes once again in batches removing it back to the wire rack. In a large pan heat the olive oil and on high sauté the peppers and onion until they begin to brown and soften. Stir in the sauce and stir until it begins to simmer and thicken. Reduce heat to low and add the chicken to the pan, fold the chicken over until coated evenly in the sauce. Serve over rice with a garnish of the scallion and sesame seeds.