PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | YIELD: 4 people
Forget to take out and indulge in this homemade Sesame Chicken. The perfect dish to serve to family – easy, healthy, and ready in under twenty minutes from start to finish!
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, whisk the Frying Batter ingredients until incorporated, stirring a few times to ensure that no lumps remain and the batter is smooth. Into the batter, add the chicken, and toss to coat.
Step 3: In a wok or stockpot, heat 2 to 3-inches or 5 to 7.5ml oil to 350 degrees F or 175 degrees C. Into the hot oil, carefully drop the chicken, quickly loosen the pieces using a spatula to make sure that they are not clumping together. Deep-fry the chicken until golden brown. Then, using a strainer or slotted spoon, take the chicken out of the oil and lay it on a paper towel-lined dish. Discard the oil.
Step 4: In a wok or skillet, heat up to 2 tbsp oil over high heat. Once hot, stir-fry the garlic until fragrant, then add in the sauce. Once the sauce has thickened, add the fried chicken and stir endlessly until well coated.
Step 5: Before serving, garnish with white sesame. Serve with steamed rice and enjoy immediately.
NOTES:
If your batter turned out to be too thick just add 1 to 2 tbsp water.
Nutrition Facts:
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, whisk the Frying Batter ingredients until incorporated, stirring a few times to ensure that no lumps remain and the batter is smooth. Into the batter, add the chicken, and toss to coat.
Step 3: In a wok or stockpot, heat 2 to 3-inches or 5 to 7.5ml oil to 350 degrees F or 175 degrees C. Into the hot oil, carefully drop the chicken, quickly loosen the pieces using a spatula to make sure that they are not clumping together. Deep-fry the chicken until golden brown. Then, using a strainer or slotted spoon, take the chicken out of the oil and lay it on a paper towel-lined dish. Discard the oil.
Step 4: In a wok or skillet, heat up to 2 tbsp oil over high heat. Once hot, stir-fry the garlic until fragrant, then add in the sauce. Once the sauce has thickened, add the fried chicken and stir endlessly until well coated.
Step 5: Before serving, garnish with white sesame. Serve with steamed rice and enjoy immediately.
