Description
Sesame Chicken delivers a restaurant-style favorite straight from your kitchen, perfectly balancing crispy chicken with a delightfully sticky sauce that’ll have everyone asking for seconds. Crunchy golden bites glazed in sweet sesame goodness make this dish a weeknight dinner champion that comes together faster than takeout.
Ingredients
Scale
Main Ingredients:
- 1 pound chicken breast
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs
Liquid/Seasoning Ingredients:
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Vegetable oil
Aromatics and Garnishes:
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds
- Chopped green onions
Instructions
- Cut 1 pound of boneless, skinless chicken breast into bite-sized pieces. Sprinkle 1 teaspoon salt and ½ teaspoon black pepper over the chicken, ensuring even seasoning.
- Create a crispy coating by preparing two separate bowls: one with 2 beaten large eggs, another with ½ cup all-purpose flour and ½ cup cornstarch mixed together.
- Dunk each chicken piece into the egg mixture, then thoroughly coat in the flour-cornstarch blend. Shake off excess coating to ensure a light, even layer.
- Heat vegetable oil in a large skillet to 375°F. Carefully place coated chicken pieces into the hot oil, working in batches to maintain proper temperature.
- Fry chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Remove pieces and drain on paper towels to preserve crispiness.
- In a saucepan, whisk together ½ cup honey, ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 minced garlic cloves, and 1 tablespoon sesame oil.
- Create a thickening slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water. Stir this into the sauce and simmer for 2-3 minutes until it reaches a glossy, sticky consistency.
- Gently toss the crispy chicken pieces in the warm sauce, ensuring each piece gets an even coating.
- Transfer to a serving plate and generously sprinkle with sesame seeds and chopped green onions. Serve immediately while chicken remains crisp and sauce is warm.
Notes
- Toast sesame seeds before sprinkling for an extra nutty flavor that enhances the overall dish.
- Use a deep-fry thermometer to maintain oil temperature around 350°F, ensuring crispy chicken without absorbing excess oil.
- Let chicken pieces rest on a wire rack after frying to keep the coating crisp and prevent soggy bottoms.
- For a gluten-free version, swap wheat flour with rice flour or a gluten-free all-purpose blend and use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 22 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg