Takeout Sesame Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
476 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Takeout Sesame Chicken
Description
This recipe uses diced chicken breast coated with a mixture of all-purpose flour, cornstarch, salt, and white pepper after dipping in beaten eggs. The coated chicken pieces are fried in hot vegetable oil until crispy and cooked through. Meanwhile, the sauce is prepared by whisking together water, honey, ketchup, brown sugar, rice vinegar, soy sauce, hoisin sauce, cornstarch, ground ginger, sesame oil, and minced garlic.
Once the chicken is fried, it is combined with the sauce and cooked together to coat the chicken evenly. The dish is finished with a garnish of sesame seeds and optionally sliced green onions, which add visual appeal and mild freshness. The resulting dish has a crispy exterior balanced by a sticky, sweet-savory sauce with subtle ginger and garlic notes.
Traditionally served over rice, this sesame chicken works well as a hearty entrée. The sauce can be made in advance and refrigerated for up to a week, making it convenient for meal planning or quick reheating.
Ingredients
Chicken
- 2 chicken breast cut into bite-sized pieces, boneless skinless
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons salt
- 1 teaspoon white pepper
- 3 egg
- 2 to 4 cups vegetable oil for frying
Sauce
- 3/4 cup water
- 1/2 cup honey
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/8 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon garlic minced
Garnish
- 2 tablespoons sesame seeds
- 1/4 cup green onions sliced (optional)
Instructions
- Slice the 2 boneless skinless chicken breasts into bite-sized pieces.
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 2 teaspoons salt and 1 teaspoon white pepper. In a separate bowl, whisk 3 eggs.
- Dip each piece of chicken into the egg mixture, then dredge in the flour mixture until fully coated. Set aside on a tray or plate.
- In a large pot or deep saucepan, pour in 2 to 4 cups vegetable oil, enough to reach about 2 inches deep. Heat the oil to 350°F (177°C).
- Working in small batches, fry the coated chicken pieces for 3 to 4 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate.
- While the chicken is frying, in a bowl whisk together 3/4 cup water, 1/2 cup honey, 1/4 cup ketchup, 1/4 cup brown sugar, 1/8 cup rice vinegar, 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon cornstarch and 1 teaspoon ground ginger. Set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon sesame oil with 1 tablespoon minced garlic until fragrant and lightly golden, about 1 minute.
- Pour in the sauce mixture and bring to a simmer. Cook for 3 to 4 minutes, stirring often, until the sauce thickens.
- Add the fried chicken to the skillet and toss to coat in the sauce. Sprinkle with 2 tablespoons sesame seeds and cook for 1 more minute to heat through.
- Serve immediately. Garnish with 1/4 cup green onions, if using.
Notes
- Serve sesame chicken over cooked rice and sprinkle with green onions for garnish.
- The sauce can be made ahead and stored in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 77g | 26% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 2054mg | 86% |
| Potassium | 440mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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