PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 PEOPLE
Forget the take-out and give this easy Crispy Sesame Chicken with a Sticky Asian Sauce a try. Way better than taking out with the perfect combo of sweet, salty, crispy, sticky with a bit of spice! Serve this over steamed rice and sprinkle it with sesame seeds and some spring onion.
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), you can skip this and just sprinkle plenty of sesame seeds at the end, if desired
2 cloves garlic, peeled and minced
1 tablespoon Chinese rice vinegar (or use white wine vinegar)
2 tablespoons honey
2 tablespoons sweet chilli sauce (use more or less depending on the brand and your preference)
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 the oil until very hot.
Step 2: Meanwhile, put the egg in a shallow bowl. In a different shallow bowl, place the cornflour. Mix the flour, salt, pepper, garlic salt, and paprika in another shallow bowl.
Step 3: In the cornflour, dredge the chicken. Next, dip it in the eggs, making sure all sides are coated. And lastly, coat in the seasoned flour.
Step 4: Add the chicken to the hot wok and cook for about 6 to 7 minutes on high, flipping 2 to 3 times until well browned. I suggest cooking the chicken in 2 batches to not overcrowd the wok. When done, transfer the cooked chicken to a bowl lined with kitchen towels to drain.
Step 5: To the wok, add the sauce ingredients. Stir and cook for about 2 to 3 minutes over high heat until the sauce is reduced by about a third. Then, return the chicken to the wok and toss to coat. Continue to cook for another minute or two.
Step 6: Turn the heat off when done. Divide the chicken into four bowls with boiled rice and sprinkle with some sesame seeds and spring onions. Serve and enjoy!
NOTES:
If you want extra sauce, feel free to double the sauce ingredients.
This dish is perfect when served over boiled rice.
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), you can skip this and just sprinkle plenty of sesame seeds at the end, if desired
- 2 cloves garlic, peeled and minced
- 1 tablespoon Chinese rice vinegar (or use white wine vinegar)
- 2 tablespoons honey
- 2 tablespoons sweet chilli sauce (use more or less depending on the brand and your preference)
- 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 the oil until very hot.
Step 2: Meanwhile, put the egg in a shallow bowl. In a different shallow bowl, place the cornflour. Mix the flour, salt, pepper, garlic salt, and paprika in another shallow bowl.
Step 3: In the cornflour, dredge the chicken. Next, dip it in the eggs, making sure all sides are coated. And lastly, coat in the seasoned flour.
Step 4: Add the chicken to the hot wok and cook for about 6 to 7 minutes on high, flipping 2 to 3 times until well browned. I suggest cooking the chicken in 2 batches to not overcrowd the wok. When done, transfer the cooked chicken to a bowl lined with kitchen towels to drain.
Step 5: To the wok, add the sauce ingredients. Stir and cook for about 2 to 3 minutes over high heat until the sauce is reduced by about a third. Then, return the chicken to the wok and toss to coat. Continue to cook for another minute or two.
Step 6: Turn the heat off when done. Divide the chicken into four bowls with boiled rice and sprinkle with some sesame seeds and spring onions. Serve and enjoy!
Notes
If you want extra sauce, feel free to double the sauce ingredients. This dish is perfect when served over boiled rice.