Sesame Chicken
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
306 kcal
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Course
Main Course
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Cuisine
Chinese
Sesame Chicken
Description
This Sesame Chicken recipe creates a crispy fried chicken coated in a thick batter combining all-purpose flour and cornstarch with baking powder and egg white to produce a crunch that stays crisp even after saucing. The chicken strips are deep-fried in hot oil until golden brown and drained on paper towels to remove excess oil.
The sauce blends soy sauce, rice vinegar, sugar, cornstarch, and water and is cooked in a skillet with garlic until it thickens. The fried chicken is then quickly tossed in the sauce to coat evenly without becoming soggy. Toasted white sesame seeds add a nutty finish and attractive garnish.
Frying the chicken separately from the sauce ensures a crisp exterior, while the sauce provides a balance of salty, sweet, and tangy flavors with a glossy finish. The minced garlic cooked in the sauce releases aroma and depth to the dish.
The batter is intentionally thick to maintain crunchiness after adding sauce but can be thinned with water if necessary. Proper oil temperature and stirring during frying prevent the chicken pieces from clumping.
Ingredients
- 8 oz. (230g) chicken breast cut into strips, boneless and skinless
- neutral cooking oil for deep-frying, generic cooking oil
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 clove garlic minced
- white sesame seeds for garnishing
Frying Batter:
- 1/2 cup all-purpose flour sifted
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg white
- 1/3 cup water cold
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 pinch salt
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar, Chinese
- 4 tablespoons sugar
- 2 teaspoons cornstarch
- 1/3 cup water
Instructions
- Mix all the ingredients in the Sauce until well combined. Set aside.
- Mix all the ingredients for the Frying Batter in a bowl until well combined. Stir a few times to ensure there are no lumps and the batter is smooth. Add the chicken to the batter and stir to coat it evenly.
- Heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the hot oil and immediately loosen them with a spatula to prevent the pieces from clumping together.
- Deep-fry the chicken until golden brown. Remove the chicken from the oil using a strainer or slotted spoon, allowing the excess oil to drain by placing the chicken on a dish lined with paper towels. Discard the oil.
- Heat 2 tablespoons of oil in a wok or skillet over high heat. Add the garlic and stir-fry until fragrant, then pour in the sauce.
- As soon as the sauce thickens, add the fried chicken to the wok or skillet. Stir continuously until the chicken is evenly coated with the sauce. Dish out, garnish with white sesame, and serve immediately with steamed rice.
Notes
- The batter should be thick to keep chicken extra crispy after adding the sauce; loosen slightly with water if too thick to coat well.
- Maintain oil temperature near 350°F (175°C) for even frying and golden color.
- Stir the chicken gently after placing in the hot oil to prevent pieces sticking together.
- Discard frying oil after cooking the chicken; use fresh oil for the sauce step if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 306kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 647mg | 27% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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