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Sesame Chicken
4.3 from 27 votes

Sesame Chicken

Sesame Chicken - Marinated, battered and fried, tossed in a sweet sesame sauce and served over white rice, sprinkled with sesame seeds and chopped scallions.

Prep Time
45 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 842 kcal
Course: Main Course
Cuisine: Asian, American

Ingredients

For the Marinade:
  • 1 cup chicken stock
  • ½ cup water
  • ½ cup soy sauce
  • ¼ cup honey
  • ¼ cup rice wine vinegar
  • 3 tablespoons light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 1½ pounds chicken breast skinless chicken breast, cut into 1-inch chunks, boneless skinless, cut into 1-inch chunks
For the Sauce:
  • 1 tablespoon sesame oil
  • 2 garlic minced, cloves
  • 1 tablespoon ginger fresh, minced
  • 1 teaspoon chili paste can substitute a couple pinches of red pepper flakes
For Coating & Frying:
  • 3 egg white
  • 1½ cups cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 6 cups vegetable oil for frying
  • sesame seeds to garnish
  • scallions sliced, to garnish

Instructions

    Cup of Yum
  1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.
  2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and chile paste until fragrant (about 2 minutes). Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.
  3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.
  4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels.
  5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees.
  6. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
  7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.
  8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 842kcal (42%) Carbohydrates 90g (30%) Protein 45g (90%) Fat 32g (49%) Saturated Fat 18g (90%) Cholesterol 110mg (37%) Sodium 1825mg (76%) Potassium 830mg (18%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 50IU (1%) Vitamin C 2.5mg (3%) Calcium 25mg (3%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 842

% Daily Value*

Calories 842kcal 42%
Carbohydrates 90g 30%
Protein 45g 90%
Fat 32g 49%
Saturated Fat 18g 90%
Cholesterol 110mg 37%
Sodium 1825mg 76%
Potassium 830mg 18%
Fiber 1g 4%
Sugar 27g 54%
Vitamin A 50IU 1%
Vitamin C 2.5mg 3%
Calcium 25mg 3%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.