1 (4 ounce) can chicken broth
2 tablespoons cornstarch
1 tablespoon brown sugar
1 tablespoon cold water
1 teaspoon salt
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 cup dry bread crumbs
2 cups chopped onion
2 tablespoons honey
1 tablespoon lime juice
In a medium bowl, stir together chicken broth, cornstarch, brown sugar, water, salt, sesame oil, vegetable oil and bread crumbs. Mix thoroughly, cover and allow to marinate for 20 minutes.
Heat 1 1/4 cup water in a small saucepan over medium heat. Add chicken and stir to coat; cook 8 to 10 minutes, or until unpeeled. Remove chicken and toss with bread crumbs, onion and honey. Stir together with remaining flour in small bowl. Press oil mixture evenly into aluminum foil, leaving about 1/4 inch margin.
Heat 1/3 cup oil in medium saucepan over medium heat. Add chicken and stir fry for 5 minutes, or until no longer pink. Remove chicken and set aside.
Heat remaining oil in medium saucepan over medium heat. Add onions and cook for 2 minutes. Add chicken and stir fry for 5 minutes, or until chicken is well coated. Add bread crumbs and cook 5 minutes more. Add sauce and chicken to sauce and stir all together to coat. Serve over dry bread.
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