Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 Servings
This 20-minute dish is so good! Made with just a few ingredients, this Sesame Chicken will surely be a hit! Don’t wait another minute not knowing how delicious this is. Enjoy!
Ingredients:
1 clove garlic, minced
2 tbsp oil
8 ounces (250 grams) of boneless and skinless chicken breast, cut into strips
white sesame seeds, for garnishing
oil, for deep-frying
Frying Batter:
1 Egg white
1/3 c (80 ml) cold water
1 tbsp oil
1/4 c cornstarch
1/2 c (65 grams) all-purpose flour, sifted
A pinch of salt
1/2 tsp baking powder
Sauce:
2 tsp cornstarch
1/3 c (80 ml) water
4 tbsp sugar
2 tbsp soy sauce
1 tbsp Chinese rice vinegar or apple cider vinegar
Directions:
In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended.
In another mixing bowl, add all the ingredients to the batter. Stir everything until well incorporated.
Put the chicken into the bowl with the batter, then toss to coat.
Place a large pot and turn the heat to about 350 degrees F. Add 3-inches of oil and allow it to become hot.
Add each coated chicken slowly into the hot oil, then cook for a few minutes until golden brown. Transfer them onto a clean plate lined with paper towels to drain any excess oil.
Place a skillet on the stove and turn the heat to high. Add 2 tbsp of the oil from the pot. Stir in the garlic and cook for about a minute to remove the raw taste.
Add the sauce and stir until well blended. Simmer everything for a few minutes until the texture becomes thick.
Add the chicken into the skillet with the sauce, then toss to coat. Transfer the dish onto a clean serving plate. Sprinkle sesame seeds on top to garnish.
Serve right away with rice. Enjoy!
Ingredients
- 1 clove garlic, minced
- 2 tbsp oil
- 8 ounces (250 grams) of boneless and skinless chicken breast, cut into strips
- white sesame seeds, for garnishing
- oil, for deep-frying
- Frying Batter:
- 1 Egg white
- 1/3 c (80 ml) cold water
- 1 tbsp oil
- 1/4 c cornstarch
- 1/2 c (65 grams) all-purpose flour, sifted
- A pinch of salt
- 1/2 tsp baking powder
- Sauce:
- 2 tsp cornstarch
- 1/3 c (80 ml) water
- 4 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp Chinese rice vinegar or apple cider vinegar
Instructions
In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended.
In another mixing bowl, add all the ingredients to the batter. Stir everything until well incorporated.
Put the chicken into the bowl with the batter, then toss to coat.
Place a large pot and turn the heat to about 350 degrees F. Add 3-inches of oil and allow it to become hot.
Add each coated chicken slowly into the hot oil, then cook for a few minutes until golden brown. Transfer them onto a clean plate lined with paper towels to drain any excess oil.
Place a skillet on the stove and turn the heat to high. Add 2 tbsp of the oil from the pot. Stir in the garlic and cook for about a minute to remove the raw taste.
Add the sauce and stir until well blended. Simmer everything for a few minutes until the texture becomes thick.
Add the chicken into the skillet with the sauce, then toss to coat. Transfer the dish onto a clean serving plate. Sprinkle sesame seeds on top to garnish.
Serve right away with rice. Enjoy!
