Description
Sesame chicken brings together crispy, golden-brown pieces of tender chicken coated in a glossy, sweet-tangy sauce. Fragrant sesame seeds add a nutty crunch that elevates this classic Chinese-American dish, making you crave each delectable bite.
Ingredients
Scale
Protein:
- 1.5 lbs (680 grams) boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
Coating and Seasoning:
- 1/2 cup (60 grams) cornstarch
- 1/2 cup (60 grams) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
Sauce and Garnish:
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup (60 milliliters) soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon cornstarch + 2 tablespoons water (to thicken the sauce)
- Vegetable oil, for frying
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the chicken coating by whisking together cornstarch, flour, salt, and pepper in a mixing vessel.
- Create a separate egg wash by beating eggs thoroughly in another container.
- Transform chicken pieces into a crispy exterior by first dipping each piece into the beaten eggs, then generously coating with the seasoned flour mixture.
- Warm a substantial skillet with cooking oil over medium-high temperature, ensuring sufficient depth for frying.
- Carefully introduce chicken pieces into the hot oil, working in batches to maintain optimal cooking temperature and prevent overcrowding.
- Fry each batch for approximately 4-5 minutes, rotating occasionally to achieve an even golden-brown crust and ensure complete cooking.
- Transfer fried chicken onto paper towels to absorb excess oil and maintain crispiness.
- Craft the sesame sauce by gently heating sesame oil in a saucepan over moderate flame.
- Infuse the oil with minced garlic and grated ginger, stirring rapidly to release aromatic compounds without burning.
- Incorporate soy sauce, honey, brown sugar, and rice vinegar into the fragrant base, creating a harmonious flavor profile.
- Allow the sauce to simmer, developing depth and complexity for 2-3 minutes.
- Integrate a cornstarch slurry to transform the liquid into a luxurious, glossy coating.
- Reunite the crispy chicken with the prepared sauce, gently tossing to ensure complete and even coverage.
- Elevate the dish’s presentation by generously scattering toasted sesame seeds and finely chopped green onions.
- Serve immediately atop steamed rice or accompanied by vibrant stir-fried vegetables for a complete meal.
Notes
- Toast sesame seeds briefly in a dry pan before adding to enhance their nutty flavor and release more aromatic oils.
- Use chicken thighs instead of breasts for juicier, more tender meat that stays crisp even after sauce coating.
- Create a gluten-free version by substituting cornstarch with rice flour and using tamari instead of traditional soy sauce.
- Pat chicken pieces completely dry before dredging to ensure maximum crispiness and prevent soggy breading during frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 560
- Sugar: 17 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 120 mg