PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 4 people
So much better than taking out, this naughty delicious Crispy Sesame Chicken is the bomb! And with the sticky Asian Sauce, it’s irresistible! Sweet, salty, crispy, and sticky with a little kick, OMG! I just can’t get enough of this tempting meal.
INGREDIENTS
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5 tablespoons Vegetable oil
2 eggs – lightly beaten
3 tablespoons cornflour (cornstarch)
10 tablespoons plain (all-purpose) flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic salt
2 teaspoon paprika
3 chicken breast fillets – chopped into bite-size chunks
Sauce:
1 tablespoon sesame oil (optional – leave this out or just sprinkle with plenty of sesame seeds at the end if you like)
2 cloves garlic – peeled and minced
1 tablespoon Chinese rice vinegar (or white wine vinegar )
2 tablespoons honey
2 tablespoons sweet chilli sauce (use more or less depending on the brand and how spicy you like it)
3 tablespoons ketchup
2 tablespoons brown sugar
4 tablespoons soy sauce
To Serve:
Boiled rice
2 tablespoons sesame seeds
Small bunch spring onions/scallions – chopped
How to make Crispy Sesame Chicken with a Sticky Asian Sauce
Step 1: In a wok or large frying pan, heat oil.
Step 2: In the meantime, in a shallow bowl, place the egg and the cornflour in another. And to a third shallow bowl, mix well the flour, salt, pepper, garlic salt, and paprika.
Step 3: Coat the chicken in cornflour, dip in egg, and carefully press in the seasoned flour. Make sure that the chicken is fully coated.
Step 4: At this point, the oil in the wok should be very hot. Add the chicken and cook, turning it two to three times over high heat for about 6 to 7 minutes until browned. Cook the chicken in batches if needed. When done, place the fried chicken in the kitchen towels lined bowl.
Step 5: Into the still hot wok, add the sauce ingredients. Stir and bubble for about 2 to 3 minutes over high heat until the sauce is reduced by about a third.
Step 6: Place the chicken back to the wok and coat with the sauce. Cook further for a minute or two.
Step 7: Remove from the heat and serve into four individual bowls. Garnish with sesame seeds and spring onions. Serve over rice. Enjoy!
NOTE:
If you like more sauce, I recommend doubling the ingredients.
NUTRITION FACTS:
Calories: 542kcal | Carbohydrates: 47g | Protein: 26g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 1915mg | Potassium: 572mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1075IU | Vitamin C: 7.7mg | Calcium: 99mg | Iron: 3.5mg
Ingredients
- 5 tablespoons Vegetable oil
- 2 eggs - lightly beaten
- 3 tablespoons cornflour (cornstarch)
- 10 tablespoons plain (all-purpose) flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic salt
- 2 teaspoon paprika
- 3 chicken breast fillets - chopped into bite-size chunks
- Sauce:
- 1 tablespoon sesame oil (optional - leave this out or just sprinkle with plenty of sesame seeds at the end if you like)
- 2 cloves garlic - peeled and minced
- 1 tablespoon Chinese rice vinegar (or white wine vinegar )
- 2 tablespoons honey
- 2 tablespoons sweet chilli sauce (use more or less depending on the brand and how spicy you like it)
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 4 tablespoons soy sauce
- To Serve:
- Boiled rice
- 2 tablespoons sesame seeds
- Small bunch spring onions/scallions - chopped
Instructions
Step 1: In a wok or large frying pan, heat oil.
Step 2: In the meantime, in a shallow bowl, place the egg and the cornflour in another. And to a third shallow bowl, mix well the flour, salt, pepper, garlic salt, and paprika.
Step 3: Coat the chicken in cornflour, dip in egg, and carefully press in the seasoned flour. Make sure that the chicken is fully coated.
Step 4: At this point, the oil in the wok should be very hot. Add the chicken and cook, turning it two to three times over high heat for about 6 to 7 minutes until browned. Cook the chicken in batches if needed. When done, place the fried chicken in the kitchen towels lined bowl.
Step 5: Into the still hot wok, add the sauce ingredients. Stir and bubble for about 2 to 3 minutes over high heat until the sauce is reduced by about a third.
Step 6: Place the chicken back to the wok and coat with the sauce. Cook further for a minute or two.
Step 7: Remove from the heat and serve into four individual bowls. Garnish with sesame seeds and spring onions. Serve over rice. Enjoy!
Notes
If you like more sauce, I recommend doubling the ingredients.
