Description
Crispy and flavorful Sesame Chicken made with tender bite-sized chicken pieces fried to golden perfection and tossed in a sweet and savory sesame sauce. This recipe is perfect for a satisfying homemade takeout experience with a delightful balance of honey, soy, garlic, and toasted sesame flavors.
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 (about 3 inches deep)
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 beaten eggs along with salt and pepper in a bowl and stir to combine thoroughly to season the egg wash that will help the coating stick to the chicken.
- Mix the Dry Coating: In a shallow bowl or plate, combine the all-purpose flour and 1/2 cup cornstarch, mixing well to ensure an even coating for the chicken pieces.
- Coat the Chicken: Dip each piece of chicken first in the egg mixture, then dredge in the flour and cornstarch blend, ensuring each piece is fully coated. Repeat for all chicken pieces.
- Heat the Oil: Heat approximately 3 inches of oil in a deep pan or fryer to 350°F (175°C), preparing for deep frying the chicken pieces.
- Fry the Chicken: Add 7-8 pieces of coated chicken to the hot oil without overcrowding. Fry for about 5 minutes or until the chicken is crispy and golden brown. Remove and drain on paper towels. Repeat until all chicken is cooked.
- Prepare the Sauce: While chicken is frying, mix honey, soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and 2 teaspoons cornstarch in a bowl, stirring to combine the sauce base.
- Cook the Sauce: Heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the prepared sauce mixture and bring to a simmer, cooking for 3-4 minutes until thickened.
- Toss Chicken in Sauce: Add the drained crispy chicken into the sauce pan and toss well to coat each piece thoroughly with the thickened sauce.
- Garnish and Serve: Sprinkle the coated chicken with toasted sesame seeds and sliced green onions before serving immediately for the best flavor and texture.
Notes
- The sauce can be made up to two days before serving and stored in the refrigerator for convenience.
- Ensure the oil temperature stays at 350°F for perfect crispiness without oil absorption.
- Use reduced sodium soy sauce to control the salt level in the dish.
- Serve this dish hot for the best texture and flavor.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
