Description
Sesame chicken emerges as a classic Chinese-American dish with crispy, golden-brown pieces. Delicate flavors blend perfectly, creating a quick and satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 lb (500 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- ½ cup (65 g) cornstarch (or all-purpose flour)
- ½ tsp salt
- ½ tsp black pepper
- ⅓ cup (80 ml) low-sodium soy sauce
- ¼ cup (60 ml) honey
- 2 tbsps rice vinegar (or apple cider vinegar)
- 2 tbsps ketchup
- 2 tsps sesame oil
- 2 tbsps brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional)
- 1 tbsp cornstarch mixed with 2 tbsps water (to thicken)
- 2 tbsps sesame seeds, toasted
- Sliced green onions
- Vegetable oil, for frying
Instructions
- Seasoning: Thoroughly coat chicken pieces with salt and pepper, ensuring comprehensive flavor penetration.
- Coating Preparation: Dip chicken in beaten eggs, allowing excess to drip, then meticulously cover with cornstarch, pressing gently to create a uniform, adherent layer.
- Oil Heating: Warm oil in a large skillet until it develops a subtle shimmer, signaling the ideal frying temperature.
- Frying Process: Carefully introduce cornstarch-coated chicken into hot oil, arranging in a single layer to guarantee consistent golden-brown crispiness. Cook for 3-4 minutes per side, rotating to ensure even browning.
- Oil Drainage: Transfer crispy chicken pieces to a wire rack or paper towel-lined plate, allowing excess oil to drip away.
- Sauce Creation: Combine soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a saucepan, whisking to develop a glossy, aromatic coating.
- Sauce Reduction: Simmer the mixture until it transforms into a rich, slightly thickened glaze, stirring continuously to prevent scorching.
- Glazing: Gently enrobe the crispy chicken pieces in the warm sauce, ensuring complete and even coverage.
- Garnishing and Serving: Sprinkle toasted sesame seeds and chopped green onions over the glazed chicken. Present immediately atop steamed rice, maintaining the chicken’s delightful crunch and maximizing flavor intensity.
Notes
- Optimize Coating Technique: Press cornstarch firmly onto chicken to create a thicker, crunchier exterior that locks in moisture and prevents soggy texture.
- Control Oil Temperature: Maintain consistent heat around 350-375°F to ensure golden-brown chicken without burning or undercooking, using a thermometer for precision.
- Drain Excess Oil Properly: Use a wire rack instead of paper towels to prevent chicken from becoming soggy, allowing air circulation and maintaining crispiness.
- Customize Dietary Needs: Swap cornstarch with gluten-free alternatives like rice flour for celiac-friendly version, or use tamari instead of traditional soy sauce for a gluten-free sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 160 mg