Crispy Sesame Chicken with a Sticky Asian Sauce
Jump to recipeIngredients
- 5 tbsp vegetable oil
- 2 eggs, lightly beaten
- 3 tbsp cornstarch
- 10 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic salt
- 2 tsp paprika
- 3 chicken breast fillets, chopped into bite-size chunks
- 1 tbsp sesame oil (optional)
- 2 cloves garlic, minced
- 1 tbsp Chinese rice vinegar (or white wine vinegar)
- 2 tbsp honey
- 2 tbsp sweet chili sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soy sauce
- Boiled rice, for serving
- 2 tbsp sesame seeds
- Small bunch spring onions/scallions, chopped
Instructions
- 1
Heat the oil in a wok or large frying pan until very hot.
- 2
While the oil is heating, place the egg in one shallow bowl and the cornstarch in another shallow bowl. Add the flour, salt, pepper, garlic salt, and paprika to another shallow bowl and mix together.
- 3
Dredge the chicken in the cornstarch, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches. Remove from the pan and place in a bowl lined with paper towels.
- 4
Add all of the sauce ingredients (sesame oil, garlic, rice vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce) to the hot wok, stir and bubble on high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
- 5
Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.