Sesame Chicken
Leave the takeout behind with this simple, yet delicious sesame chicken recipe. Crispy, juicy chicken pieces are coated in a sweet, sticky, delicious sauce and topped with sesame seeds to create a dish that will leave you craving for more!
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Servings: 6 servings
Equipment
- 1 Wok or large skillet
Ingredients
- 1 pound chicken breast, cut into large, bite-sized pieces
- 2 large eggs, lightly beaten
- 3 tablespoons corn starch
- 2 tablespoons sesame seeds
- 3 stalks green onions, chopped
- 4 cups vegetable oil or other frying oil
Seasoned Flour
- 10 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon white pepper black pepper works great too
- ½ teaspoon garlic powder
- 2 teaspoons paprika
Sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic, crushed or minced
- 1 tablespoon shaoxing wine (chinese cooking wine)
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
- 2 tablespoons sweet chili sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
Instructions
- Heat vegetable oil in a wok or large frying pan over medium-high heat until it reaches 350°F (see note 1 below).4 cups vegetable oil
- While the oil is heating, add all the sauce ingredients to a bowl and whisk until combined. Set aside.1 tablespoon sesame oil, 1 tablespoon rice vinegar, 3 cloves garlic, crushed or minced, 1 tablespoon shaoxing wine (chinese cooking wine), 2 tablespoons honey, 1 tablespoon chili garlic sauce, 1 tablespoon brown sugar, 1 tablespoon sriracha, 2 tablespoons sweet chili sauce, 2 tablespoons low sodium soy sauce, 2 tablespoons fish sauce
- Place the cornstarch in one shallow bowl, the lightly beaten eggs in another shallow bowl, and the flour, salt, white pepper, garlic powder, and paprika in a third shallow bowl. Be sure to mix the flour mixture until thoroughly combined.1 pound chicken breast, cut into large, bite-sized pieces, 2 large eggs, lightly beaten, 3 tablespoons corn starch, 10 tablespoons all-purpose flour, ½ teaspoon salt, ½ teaspoon white pepper, ½ teaspoon garlic powder, 2 teaspoons paprika
- First, coat the chicken in the cornstarch, shaking off any excess cornstarch. Then dip in the pieces in the beaten egg, ensuring the chicken pieces are entirely coated. Finally, dredge the chicken in the seasoned flour mixture. Place your coated pieces on a wire rack over a baking sheet.
- Once all the chicken is coated and the oil is heated to 350°F, fry for 6-8 minutes until the outside is golden brown. You may have to fry the chicken in multiple batches to avoid overcrowding. Place your fried chicken in a paper towel-lined bowl. Be sure to keep your oil at or slightly above 350°F throughout the frying process.
- Add your sauce from earlier to another large skillet or wok (or in the same pan you used to fry the chicken so long as you are sure to drain the oil! first). Bring the sauce to a low boil over medium-high heat, reduce the heat to low, and simmer for 2-3 minutes.
- Add the fried chicken back to the pan and toss with the sauce. Add the sesame seeds, stir, and let simmer for 1-2 minutes.2 tablespoons sesame seeds
- Top with the chopped green onions, serve over rice, and enjoy!
Notes
- You may find that your oil gets hotter than 350°. That is okay, as long as it does not get much hotter than 400° as the oil will cool down considerably when you add the chicken.
Nutrition Facts
Sesame Chicken
Amount per Serving
Calories
427
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.