Sesame Chicken

Name: Sesame Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 lb chicken breast or thigh (cut into 1" pieces); 1 tsp kosher salt; 1/2 tsp white pepper; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 4 cloves garlic (grated); 1/2 tbsp ginger (grated); 1 tsp sesame oil; 1 cup flour; 1 cup cornstarch; 1/2 tbsp kosher salt; 1/2 tbsp white pepper; 1/2 tbsp baking powder; 1/4 cup light soy sauce; 2 tbsp ketchup; 1/2 cup chicken stock; 2 tbsp sugar; 2 tbsp honey; 1 tbsp sesame oil; 4 cloves garlic; 1 tbsp ginger; 2 tbsp vinegar; 1 tbsp sesame seeds; neutral oil (for frying; I used avocado oil); 1 tbsp cornstarch; 1/4 cup water

5 steps

Prep:30minCook:20min

This Sesame Chicken is so much better than takeout! The chicken actually STAYS crispy in that sweet and tangy sesame sauce!

Updated at: Sun, 14 Apr 2024 08:39:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories729.5 kcal (36%)

Total Fat19.7 g (28%)

Carbs102.4 g (39%)

Sugars23.5 g (26%)

Protein33.2 g (66%)

Sodium3479.1 mg (174%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Slice chicken breast into 1" pieces and place in a bowl with kosher salt, white pepper, soy sauce, Shaoxing wine, garlic, ginger, and sesame oil. Marinate for at least 1 hour or up to overnight for best results.

Step 2

In a separate bowl, create your sauce by combining light soy sauce, ketchup, chicken stock, sugar, honey, and sesame oil. Mix until well combined and set aside.

Step 3

In a large bowl, combine flour, cornstarch, kosher salt, white pepper, and baking powder. Dredge your marinated chicken in the flour & cornstarch mixture (shake off excess). Pack in the dredge to ensure there are no dry spots. Let rest on a rack for 10-15 minutes while you heat your oil.

Step 4

In a heavy bottomed pot or dutch oven, heat oil to 350F and fry the chicken in batches for 2-3 minutes until lightly golden. Remove, then fry a second time at 350F for 1-2 minute until golden and extra crispy. Season with salt to taste.

Step 5

In a pan or wok over high heat, add 2 tbsp of neutral oil and fry your garlic and ginger for 15 seconds or until fragrant. Immediately add your sauce until it starts to bubble (about 45-60 seconds). Add your cornstarch slurry and your vinegar, and continue stirring until the sauce has thickened. Add your chicken and coat in the sauce and finish with sesame seeds and sesame oil. Enjoy!

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