Sesame Chicken
I absolutely love cooking Chinese food at home. It gives me an opportunity to recreate my favorite takeout dishes, like sesame chicken, from years gone by. While I have tried out a few recipes, this one stands out and rivals many restaurants.
As far as modifications go, I opted to use chicken thigh meat rather than breast. To me, it yields a more flavorful taste, at a more reasonable cost. Other than that, I wouldn’t recommend making any other changes to this recipe. If fried properly, the chicken is super crunchy, and the sauce provides just the right amount of tang and sweetness. If you do prefer a little heat, feel free to add some red pepper flakes.
Ingredients
1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
2 eggs beaten
salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
oil for frying
Sauce
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/4 cup honey
1/3 cup soy sauce (reduced sodium if possible)
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons cornstarch
2 tablespoons sesame seeds
2 tablespoons sliced green onions
Instructions
1. Place the eggs, salt and pepper in a bowl. Stir to combine
2. Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.
3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
4. Heat 3 inches of oil in a deep pan to 350 degrees F
5. Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken
6. Drain the chicken on paper towels
7. While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
8. Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.
9. Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.
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