Crispy Sesame Chicken with a Sticky Asian Sauce

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

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: