Sesame Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
365 kcal
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Course
Main Course
Sesame Chicken
Description
This recipe begins by marinating large boneless, skinless chicken breast pieces in a mixture of egg whites, tamari (or soy sauce), and Chinese rice wine to tenderize and flavor the meat. The chicken is then dredged in cornstarch combined with salt, which creates a crisp coating when deep-fried. The oil temperature is carefully controlled at 375°F to ensure even, golden browning without overcrowding the pan.
The sauce combines chicken broth, tamari, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger. The garlic and ginger are sautéed first to release their aroma, then the sauce ingredients are mixed and thickened with cornstarch. Once the chicken is fried and drained, it is coated in this glossy, flavorful sauce. Toasted sesame seeds garnish the final dish, adding a subtle nutty crunch.
Serving this Sesame Chicken alongside steamed rice balances the sweet, salty, and tangy flavors. The chicken bites maintain a crisp exterior under the sauce, offering a satisfying textural contrast. The balance of savory tamari and sweet honey with the brightness of vinegar creates a layered sweet-savory profile typical of Asian-inspired dishes.
Ingredients
- 2 chicken breast cut into bite-sized pieces, large, boneless, skinless
- 1 cup cornstarch , combined with 1 teaspoon salt
- oil for deep-frying
- For the Marinade:
- 2 egg large, whites
- 1 tablespoon tamari or soy sauce
- 1 tablespoon Chinese rice wine (can substitute sherry)
- For the sauce:
- 3 cloves garlic , peeled and minced
- 1 tablespoon ginger minced
- 3/4 cup chicken broth
- 1/4 cup tamari or soy sauce
- 1 tablespoon cornstarch
- 1/4 cup honey
- 2 tablespoons brown sugar
- brown sugar for low sugar option, or alternative
- 1 1/2 tablespoons sesame oil toasted
- 2 teaspoons rice vinegar Chinese
- sesame seeds for garnish
Instructions
- Whisk the marinade ingredients together with a fork and pour over the chicken in a bowl. Stir to coat the chicken and set aside while preparing the sauce.
- To make the sauce, combine all the ingredients, except for the garlic, ginger and sesame oil, until the cornstarch, honey and sugar are dissolved.In a medium saucepan over medium high heat, fry the garlic and ginger for 1 minute. Pour in the sauce and bring it to a boil for 1 minute. Remove from heat.
- Heat the oil in a deep fryer to 375 degrees F. Alternatively heat about an inch of oil in a heavy frying pan. Dredge the chicken pieces in the cornstarch/salt mixture, shake off the excess cornstarch deep fry the chicken in batches until golden brown and crispy. (Note: Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.) Be careful not to over-crowd the deep fryer. Place the chicken pieces on paper towels to drain while frying the next batch.
- Add the fried chicken to the sauce, stirring to thoroughly coat each piece and let the mixture simmer for a couple of minutes until the chicken has absorbed the sauce.Serve immediately with steamed rice and sprinkle with sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1092mg | 46% |
| Potassium | 332mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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