Sesame Chicken
A delightful blend of crispy chicken tossed in a sweet and savory sesame sauce, perfect for cozy weeknight dinners or gatherings.
Ingredients
For the Sauce
- ¼ cup low sodium soy sauce adds salty flavor
- ¼ cup ketchup adds sweetness and tang
- 2 tablespoons honey natural sweetness
- 1 tablespoon brown sugar enhances depth of flavor
- 1 tablespoon sesame oil nutty aroma
- 1 tablespoon rice vinegar adds slight acidity
- 1 tablespoon sweet chili sauce optional, for heat
- 3 cloves garlic, minced for aromatic flavor
- 2 teaspoons cornstarch thickens sauce
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces for tender meat
- 2 large eggs act as a binding agent
- 3 tablespoons cornstarch for coating, adds crispiness
- ½ teaspoon salt enhances overall flavor
- ½ teaspoon black pepper adds mild heat
- ¾ cup all-purpose flour creates a crispy crust
- 2 tablespoons canola oil or avocado oil for frying
- 1 serving cooked white or brown rice provides a hearty base
- as needed garnish chopped green onions adds freshness
- as needed garnish sesame seeds adds crunch
Instructions
Preparation
- In a mixing bowl, combine the low sodium soy sauce, ketchup, honey, brown sugar, sesame oil, rice vinegar, and sweet chili sauce. Whisk until fully blended and set aside.
- In a wide, shallow dish, mix together the eggs, cornstarch, salt, and black pepper. Whisk until well combined.
- In a second wide, shallow dish, place the all-purpose flour.
Coating the Chicken
- Dip chicken pieces into the egg and cornstarch mixture, ensuring they are well covered. Transfer to the dish with flour and gently shake off any excess.
- Place coated chicken on a clean plate.
Cooking
- Heat the canola oil in a large skillet over medium heat.
- Add the coated chicken pieces to the pan and cook until browned and cooked through, about ten minutes, flipping occasionally.
- When chicken is golden brown, push to one side of the pan and pour the prepared sauce into the empty side. Stir sauce for about 1-2 minutes until it begins to thicken.
- Gently toss the chicken pieces in the sauce until well coated. For a stickier coating, cook together for another 2-3 minutes over low heat.
- Serve immediately over cooked rice, garnished with chopped green onions and sesame seeds.
Notes
Ensure oil is hot enough before adding chicken; avoid overcrowding the pan for even cooking. Let sauce thicken before tossing with chicken for better coating. Garnish just before serving to maintain freshness.