Sesame Chicken

Name: Sesame Chicken
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 ½ pounds boneless; 1 ½ cups cornstarch; ½ cup all-purpose flour; ½ teaspoon baking soda; 3 large egg whites; Mazola Corn Oil; sesame seeds; sliced green onions; 1 cup chicken stock; ½ cup soy sauce; ¼ cup honey; ¼ cup rice wine vinegar; 3 tablespoons brown sugar; 2 tablespoons cornstarch; 2 tablespoons sesame oil; 2 garlic cloves; 1 tablespoon grated fresh ginger; 1 teaspoon chili paste

User Reviews

5.0

21 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings
4 servings
Course
Main Course
Cuisine
Asian

Sesame Chicken

Iris Warren

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Skip the take-out and try this easy dish right at home!

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Ingredients

Servings

1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
1 ½ cups cornstarch
½ cup all-purpose flour
½ teaspoon baking soda
3 large egg whites beaten
Mazola Corn Oil for frying
sesame seeds for garnish
sliced green onions for garnish

For the marinade

1 cup chicken stock
½ cup soy sauce
¼ cup honey
¼ cup rice wine vinegar
3 tablespoons brown sugar packed
2 tablespoons cornstarch
2 tablespoons sesame oil divided
2 garlic cloves minced
1 tablespoon grated fresh ginger
1 teaspoon chili paste

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Instructions

To make the marinade, whisk together chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, 1 tablespoon sesame oil and 1/2 cup water in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 6 tablespoons of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
Working one at a time, dip the chicken into the egg whites, then dredge in the cornstarch mixture, pressing to coat.
Heat corn oil in a large stockpot or Dutch oven to 350 degrees F. Add chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.