Quick, tasty, and a very Chinese-takeout-esque meal. Serve with rice, and settle with chopsticks to enjoy this sweet dish.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sesame oil, and sugar in a resealable bag. Add cubed chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for 30 minutes to 1 hour.

  • Meanwhile, mix together honey, brown sugar, oyster sauce, the remaining 1 1/2 tablespoons soy sauce, mustard powder, garlic, and water in a small saucepan. Warm mixture over medium heat until sugar has dissolved and all ingredients are completely incorporated, 3 to 5 minutes.

  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Combine potato starch, salt, and pepper in a shallow bowl. Dredge chicken cubes in the potato starch mixture, ensuring all sides are covered.

  • Heat the remaining 2 tablespoons olive oil in a skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken pieces and toss to coat. Sprinkle with toasted sesame seeds.

Nutrition Facts

362 calories; 14.6 g total fat; 65 mg cholesterol; 1487 mg sodium. 32.7 g carbohydrates; 25.5 g protein; Full Nutrition


Rating: 3 stars
I used this as a basis for my own creation. I have THE pickiest husband. Chicken turned out very flavorful and tender. I liked the sauce as a dipping sauce. Read More
Rating: 4 stars
Good recipe, great flavours. I used pure honey and it made the sauce a bit runny. Will definately make again with different honey. Read More
Rating: 5 stars
Love this recipe! There is one small change that I will do the next time I make it though. I'll use a little less oyster sauce. Read More