PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | YIELD: 4 people
This is my go-to recipe for my favourite Sesame Chicken. Easy to throw together and tastes just like a restaurant takeout.
INGREDIENTS
8 ounces (250 grams) boneless and skinless chicken breast, cut into strips
oil, for deep-frying
2 tbsp oil
1 clove garlic, minced
white sesame seeds, for garnishing
FRYING BATTER:
1/2 c. (65 grams) all-purpose flour sifted
1/4 c. cornstarch
1/2 tsp baking powder
1 Egg white
1/3 c. (80 ml) cold water
1 tbsp oil
1 pinch salt
SAUCE:
2 tbsp soy sauce
1 tbsp Chinese rice vinegar or apple cider vinegar
4 tbsp sugar
2 tsp cornstarch
1/3 c. (80 ml) water
HOW TO MAKE SESAME CHICKEN
Step 1: Combine the sauce ingredients until well mixed and set aside.
Step 2: In a bowl, mix the Frying Batter ingredients, stirring a couple of times to make sure the lumps are gone and the batter is smooth. Into the batter, add the chicken and evenly coat.
Step 3: In a wok or stockpot, heat about 2 to 3 inches or 5 to 7.5 cm of oil to 350 degrees F or 175 degrees C for deep frying. Drop the chicken into the hot oil. Using a spatula, loosen the chicken up quickly to prevent them from clumping together. Deep fry the chicken until golden brown. With a strainer or slotted spoon, take the chicken out of the oil and drain it on a dish lined with paper towels, then discard the oil.
Step 4: In a wok or skillet, heat 2 tbsp oil over high heat. Once the oil is hot, add the garlic and stir-fry until fragrant.
Step 5: Add the sauce to the skillet and let it thickened. Once the sauce has thickened, add the fried chicken to the wok or skillet and continuously stir until everything is well coated with the sauce.
Step 6: Remove from the heat. Before serving, garnish with white sesame and enjoy immediately with steamed rice.
NOTE:
Add a tbsp or two of water if the batter turned out too thick to work with.
Nutrition Facts:
Serving Size: 4 people
Amount Per Serving: Calories 304 | Total Fat 12g | Saturated Fat 9g | Cholesterol 36mg | Sodium 595mg | Carbohydrates 33g | Fiber 1g | Sugar 12g | Protein 15g
Ingredients
- 8 ounces (250 grams) boneless and skinless chicken breast, cut into strips
- oil, for deep-frying
- 2 tbsp oil
- 1 clove garlic, minced
- white sesame seeds, for garnishing
- FRYING BATTER:
- 1/2 c. (65 grams) all-purpose flour sifted
- 1/4 c. cornstarch
- 1/2 tsp baking powder
- 1 Egg white
- 1/3 c. (80 ml) cold water
- 1 tbsp oil
- 1 pinch salt
- SAUCE:
- 2 tbsp soy sauce
- 1 tbsp Chinese rice vinegar or apple cider vinegar
- 4 tbsp sugar
- 2 tsp cornstarch
- 1/3 c. (80 ml) water
Instructions
Step 1: Combine the sauce ingredients until well mixed and set aside.
Step 2: In a bowl, mix the Frying Batter ingredients, stirring a couple of times to make sure the lumps are gone and the batter is smooth. Into the batter, add the chicken and evenly coat.
Step 3: In a wok or stockpot, heat about 2 to 3 inches or 5 to 7.5 cm of oil to 350 degrees F or 175 degrees C for deep frying. Drop the chicken into the hot oil. Using a spatula, loosen the chicken up quickly to prevent them from clumping together. Deep fry the chicken until golden brown. With a strainer or slotted spoon, take the chicken out of the oil and drain it on a dish lined with paper towels, then discard the oil.
Step 4: In a wok or skillet, heat 2 tbsp oil over high heat. Once the oil is hot, add the garlic and stir-fry until fragrant.
Step 5: Add the sauce to the skillet and let it thickened. Once the sauce has thickened, add the fried chicken to the wok or skillet and continuously stir until everything is well coated with the sauce.
Step 6: Remove from the heat. Before serving, garnish with white sesame and enjoy immediately with steamed rice.
Notes
Add a tbsp or two of water if the batter turned out too thick to work with.
