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0 from 21 votes

Sesame Chicken

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
  5. Working one at a time, dip the chicken into the egg whites, then dredge in the cornstarch mixture, pressing to coat.
  6. 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.
  7. Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.