MANY CHINESE RESTAURANTS IN Australia serve a dish called honey chicken. I make it a point when visiting relatives in Australia to order it whenever we eat in a Chinese restaurant because it?s so good. The outer coating is sweet and crisp while inside the chicken remains moist and flavorful.

Fortunately, I?ve been able to recreate this dish and it has now become a favorite in my own home.

Honey Chicken with Sesame Seeds
4 servings

6 chicken thighs, deboned and cut into cubes
Salt and pepper
1 c flour
2 eggs, lightly beaten
1 c cooking oil
1 c honey, divided
? c sesame seeds

Season cubed chicken with salt and pepper. Dredge each cubed chicken lightly with flour. Dip in eggs then roll in flour. In a wok, heat oil to medium and fry chicken until golden brown. Transfer to a plate lined with paper towels.

Pour honey into a clean bowl and coat chicken with honey. Transfer to a serving platter and sprinkle with sesame seeds. Serve with rice and steamed veggies such as broccoli and carrots.

Tips:
Unless you?re on a low-fat diet, don?t remove the skin from the chicken. The skin gives the chicken added flavor and tenderness.

If desired, season with salt and omit the pepper.

Don?t use high heat when frying the chicken or the outer part will turn brown before the inner part gets cooked. Use only medium to medium-low heat.

This is best served when newly cooked and still crisp.