1/4cupwaterplus additional for making the cornstarch slurry
1/4cupwhite granulated sugar
1tablespoonhoney
2tablespoonssoy sauce
1teaspoonwhite vinegar
1/2teaspoonsalt
1tablespooncornstarchmixed with 1 tablespoon water to make a slurry
1/4teaspoonlemon juice
Chicken
1egg
1teaspoonsalt
1/2teaspoonground white pepper
1tablespoonvegetable oilplus additional for frying
1cupcornstarch
1/2cupall-purpose flour
1poundboneless skinless chicken breastscut into 1-inch pieces
vegetable oil for frying
1teaspoonsesame oil
1yellow bell pepperdiced
8ouncesstring beanscut into 2-inch pieces
1teaspoonsesame seedsfor garnish
4cupscooked ricefor serving
Instructions
To make the sauce: In a small saucepan, heat the sesame oil over medium heat. Add the garlic and chili flakes, and cook until fragrant, about 1 minute. Add the water, sugar, and honey, and bring the mixture to a simmer. Cook, stirring, until the sugar is dissolved. Stir in the soy sauce, vinegar, salt, and cornstarch slurry. Simmer until the sauce is no longer cloudy and has thickened, 1 to 2 minutes. Stir in the lemon juice, and remove the saucepan from the heat. Set aside.
In a large bowl, whisk the eggs, salt, white pepper, and vegetable oil. In a second bowl, stir together the cornstarch and flour.
Dip the chicken pieces into the egg mixture. Shake off any excess liquid and transfer the chicken to the cornstarch mixture. Press down lightly so the cornstarch adheres on all sides.
In an electric deep fryer or Dutch oven, heat four inches of vegetable oil to 350°F.
Working in batches, drop the dredged chicken pieces into the oil one at a time. Deep-fry until golden brown, 3 to 4 minutes or until the chicken reaches an internal temperature of 165°. Remove the chicken to a wire rack set inside a sheet pan and continue frying the remaining chicken.
In a large skillet or wok, heat the sesame oil over medium heat. Add the peppers and cook until softened, about 5 minutes. Add the string beans and cook until lightly blistered, about 2 minutes. Stir in the sauce and bring the mixture to a boil. Add the chicken and toss to coat.