Sesame Chicken
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
324 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
American
Sesame Chicken
Description
This Sesame Chicken recipe starts by marinating cubed chicken breast in a mixture of soy sauce, minced garlic, egg white, and sesame oil for ten minutes, allowing flavor to penetrate the meat. The chicken is then coated in flour before frying in hot oil until golden and cooked through in batches to ensure crispness.
Meanwhile, a sauce combining chicken broth, rice vinegar, honey, soy sauce, sesame oil is prepared and simmered. A cornstarch slurry is added to thicken the sauce, which is then poured over the fried chicken pieces to coat them evenly, resulting in a sticky, flavorful glaze.
The dish is finished with a sprinkle of toasted sesame seeds for texture. The combination balances savory and sweet notes with garlic and sesame undertones. This method yields tender, crispy chicken pieces enveloped in a thick, glossy sauce.
Leftovers should be cooled completely before storing in an airtight container in the refrigerator, where they remain good for three to four days. Reheating gently is advised to preserve texture.
Ingredients
Chicken and Marinade
- 1½ pounds chicken breast boneless and skinless, cut into cubes
- 2 tablespoon soy sauce
- 3 cloves garlic minced
- 1 egg white
- 1 teaspoon sesame oil
For sauce
- ½ cup chicken broth
- 2 tablespoon rice vinegar
- ¼ cup honey
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
Other
- 1 cup all-purpose flour
- 1 tablespoon sesame seeds
Instructions
- Prep and marinate chicken: Add all the chicken and marinade ingredients to a bowl and toss well to break up the egg white. Marinate for 10 minutes.
- Prepare sauce: In another bowl add the chicken broth, rice vinegar, honey, soy sauce, sesame oil and whisk well.
- Dredge chicken through flour: Add the flour to a shallow plate or bowl. Toss in the chicken pieces and the marinade, then use your hands to toss everything together.
- Fry chicken: Add about a cup of oil to a wok or skillet and heat over high heat. When the oil is hot enough, add a few chicken pieces at once, shaking off any excess flour and fry for about 3 to 4 minutes or until golden and cooked through. Drain on a plate lined with kitchen towels. Repeat with remaining chicken, it will take about 3 batches.
- Cook sauce: In a clean wok add the prepared sauce and simmer over medium-low heat. Form a cornstarch slurry by mixing it with the tbsp of water, then pour into the sauce. Whisk the sauce and cook for another minute until the sauce has thickened.
- Toss chicken with sauce: Add the cooked chicken pieces to the sauce in the wok and toss well until the chicken is evenly coated. Sprinkle with sesame seeds and serve.
Notes
- Marinate the chicken for 10 minutes to enhance flavor absorption before dredging and frying.
- Fry chicken in batches to maintain oil temperature and ensure a crispy crust without overcrowding the pan.
- Cool chicken thoroughly before storing leftovers in an airtight container; keep refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 324kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 503mg | 21% |
| Potassium | 507mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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