Description
This Sesame Chicken recipe features crispy fried chicken pieces coated in a sweet and savory sesame sauce. Perfectly balanced with honey, soy sauce, and toasted sesame oil, this dish is garnished with sesame seeds and fresh green onions for a delightful crunch and flavor. A delicious and crowd-pleasing meal ideal for family dinners or entertaining guests.
Ingredients
Units
Scale
For the chicken
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
- 2 eggs, beaten
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Oil for frying (enough to fill 3 inches in a deep pan)
For the sauce
- 1 teaspoon vegetable oil
- 1 teaspoon minced fresh garlic
- 1/4 cup honey
- 1/4 cup soy sauce (reduced sodium if possible)
- 2 tablespoons ketchup
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Prepare the egg mixture: Place the eggs, salt, and pepper in a bowl and stir to combine thoroughly, seasoning the egg wash for the chicken.
- Prepare the coating: In a shallow bowl or on a plate, combine the all-purpose flour and 1/2 cup cornstarch, mixing well to create the dry coating mixture.
- Coat the chicken pieces: Dip each piece of chicken into the egg mixture, then dredge it in the flour and cornstarch mix, ensuring each piece is evenly coated. Repeat for all chicken pieces.
- Heat the oil: Pour enough oil into a deep pan to a depth of 3 inches and heat to 350°F (175°C) for frying.
- Fry the chicken: Carefully add 7 to 8 pieces of coated chicken to the hot oil. Fry for approximately 5 minutes or until the pieces are crispy and golden brown. Repeat this process with remaining chicken pieces. Drain fried chicken on paper towels to remove excess oil.
- Prepare the sauce mixture: While chicken is frying, combine honey, soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and 2 teaspoons cornstarch in a bowl, mixing until smooth.
- Cook the sauce: Heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in the prepared sauce mixture and bring it to a simmer. Cook for 3-4 minutes or until the sauce thickens slightly.
- Toss chicken with sauce: Add the crispy fried chicken pieces to the sauce in the pan and toss well to coat each piece evenly.
- Garnish and serve: Sprinkle the sesame seeds and sliced green onions over the coated chicken. Serve immediately for best texture and flavor.
Notes
- The sauce can be prepared up to two days in advance and refrigerated for convenience.
- Make sure the oil temperature is maintained at 350 degrees F for the crispiest chicken.
- Use reduced sodium soy sauce to control salt levels for a healthier dish.
- For extra crispiness, double dredge the chicken by repeating the egg and flour/cornstarch coating.
- This dish pairs well with steamed rice or stir-fried vegetables.
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 390 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 110 mg
