PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people
This crispy sesame chicken is so easy to whip up. It’s always a star with its luscious, sticky Asian sauce. Serve this with boiled rice garnished with some sesame seeds and chopped onions for a full Asian experience! I’m pretty sure your family will love this takeout getaway and droll over its sweet, salty, crispy, sticky, with a bit of kick flavour/texture.
INGREDIENTS
2 Eggs, lightly beaten
10 tablespoons plain (all-purpose) flour
3 tablespoons cornflour (cornstarch)
5 tablespoons Vegetable oil
3 chicken breast fillets, chopped into bite-size chunks
½ teaspoon salt
½ teaspoon pepper
2 teaspoon paprika
½ teaspoon garlic salt
Sauce:
2 tablespoons honey
2 tablespoons sweet chilli sauce (use more or less depending on the brand and your preference)
2 cloves garlic – peeled and minced
1 tablespoon Chinese rice vinegar (or white wine vinegar)
4 tablespoons soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon sesame oil (optional), you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
To Serve:
2 tablespoons sesame seeds
Boiled rice
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.
Step 2: While heating the oil, place the egg in a shallow bowl. In another bowl, place the cornstarch. In a third shallow bowl, mix the flour, salt, pepper, garlic salt, and paprika.
Step 3: In the cornflour, dredge the chicken. Dip in the egg, making sure it’s evenly coated in egg wash, and dredge in the seasoned flour. Add the chicken to the wok and cook for about 6 to 7 minutes over high heat, flipping twice or thrice as it cooks until well browned. If needed, cook the chicken in two batches to avoid overcrowding the wok. When done, transfer the chicken to a bowl lined with kitchen towels.
Step 4: To the hot wok, add the sauce ingredients. Stir well and let it bubble for about 2 to 3 minutes over high heat until the sauce has reduced to about a third. Return the chicken to the wok and toss in the sauce. Continue to cook for an additional 1 to 2 minutes.
Step 5: When done, turn the heat off and equally serve between four bowls with boiled rice top with some sesame seeds and spring onions. Enjoy!
NOTES:
If you prefer extra sauce, double the sauce ingredients.
Serve this dish with boiled rice or fried 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
- 2 Eggs, lightly beaten
- 10 tablespoons plain (all-purpose) flour
- 3 tablespoons cornflour (cornstarch)
- 5 tablespoons Vegetable oil
- 3 chicken breast fillets, chopped into bite-size chunks
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoon paprika
- ½ teaspoon garlic salt
- Sauce:
- 2 tablespoons honey
- 2 tablespoons sweet chilli sauce (use more or less depending on the brand and your preference)
- 2 cloves garlic - peeled and minced
- 1 tablespoon Chinese rice vinegar (or white wine vinegar)
- 4 tablespoons soy sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil (optional), you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
- To Serve:
- 2 tablespoons sesame seeds
- Boiled rice
- Small bunch spring onions/scallions, chopped
Instructions
Step 1: In a wok or large frying pan, heat the oil.
Step 2: While heating the oil, place the egg in a shallow bowl. In another bowl, place the cornstarch. In a third shallow bowl, mix the flour, salt, pepper, garlic salt, and paprika.
Step 3: In the cornflour, dredge the chicken. Dip in the egg, making sure it’s evenly coated in egg wash, and dredge in the seasoned flour. Add the chicken to the wok and cook for about 6 to 7 minutes over high heat, flipping twice or thrice as it cooks until well browned. If needed, cook the chicken in two batches to avoid overcrowding the wok. When done, transfer the chicken to a bowl lined with kitchen towels.
Step 4: To the hot wok, add the sauce ingredients. Stir well and let it bubble for about 2 to 3 minutes over high heat until the sauce has reduced to about a third. Return the chicken to the wok and toss in the sauce. Continue to cook for an additional 1 to 2 minutes.
Step 5: When done, turn the heat off and equally serve between four bowls with boiled rice top with some sesame seeds and spring onions. Enjoy!
Notes
If you prefer extra sauce, double the sauce ingredients. Serve this dish with boiled rice or fried rice.
