Peachy Sesame Chicken

Difficulty: Medium

Heat Level: 2/5

Ingredients:

• • Basmati rice (or your choice of rice)
  • 2 chicken breasts, cut into ½-inch cubes

For the sauce:

• • 6 Tbsp Le Pêché hot sauce
  • 6 Tbsp honey
  • 3 Tbsp white sugar
  • 1 Tbsp brown sugar
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp water
  • 2 Tbsp cornstarch
  • 1 tsp garlic powder
    

For coating:

• • 2 eggs
  • 1 cup flour
  • 1 Tbsp cornstarch

For garnish (optional):

• • Green onions
  • Sesame seeds
    

Preparation:

Cook the rice:

1. • Prepare your rice according to package instructions and set aside.

Prepare the chicken:

• • Cut the chicken breasts into bite-sized cubes (about ½ inch).

Instructions:

Make the sauce:

• • In a medium bowl, combine Le Pêché hot sauce, honey, white sugar, brown sugar, apple cider vinegar, soy sauce, sesame oil, water, cornstarch (2 Tbsp), and garlic powder.
  • Whisk until smooth and set aside. 

Bread the Chicken:

1. • In a shallow bowl, beat the eggs.
   • In another bowl, mix the flour and 1 Tbsp of cornstarch.
   • Dip each piece of chicken into the eggs, then coat in the flour mixture.
     

Fry the Chicken:

1. • Heat oil in a skillet over medium heat. 
   • Fry the chicken pieces in batches, making sure not to overcrowd the pan.
   • Cook until golden and fully cooked through. Set aside on a paper towel-lined plate.
   • Use a paper towel to blot any excess oil from the skillet.

Combine with Sauce:

1. • Lower the heat to low. 
   • Return the cooked chicken to the skillet, pour in the sauce, and stir to coat evenly.
   • Let it cook for 1–2 minutes, or until the sauce thickens and clings to the chicken.

Assemble and Serve:

• • Serve the sticky chicken over a bed of rice. Garnish with chopped green onions and sesame seeds, if desired.