Sesame Chicken
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Sesame Chicken
Description
The recipe begins by creating a marinade combining chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, and sesame oil along with fresh minced garlic, ginger, and chili paste. Chicken cut into one-inch pieces marinates briefly, then the marinade is discarded before frying. The chicken is coated by dipping in egg whites then dredging in a mix of cornstarch, flour, and baking soda, giving a crisp and light crust upon frying in hot corn oil at 350°F.
A sauce is prepared by cooking garlic, ginger, and chili paste until fragrant, then thickening the marinade with more sauce ingredients, resulting in a glossy, flavorful glaze. Fried chicken pieces are tossed in the warm sauce to coat evenly. Sesame seeds sprinkled on top add nuttiness and a slight crunch, while sliced green onions contribute fresh bite and color contrast.
The dish delivers a balance between sweet, tangy, and mildly spicy elements, enriched by the aromatic sesame oil and fresh aromatics. This preparation method yields chicken pieces that maintain crisp edges under the saucy coating, ideal as a main served with rice or vegetables.
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 egg beaten, large, whites
- corn oil for frying, Mazola brand
- sesame seeds for garnish
- green onion for garnish, sliced
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 minced, cloves
- 1 tablespoon ginger grated fresh
- 1 teaspoon chili paste
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.
User Reviews
Overall Rating
5
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