Crispy Sesame Chicken
Tastier than a naughty takeaway like this and incredibly simple to make. It’s yummy, it’s salty, it’s crispy, it’s sticky, and it’s a bit spicy-it covers all the bases of one of the recipes that almost everyone polishes off.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 people
Ingredients
5 tbsp of olive oil
2 eggs of lightly beaten
3 tbsp of cornflour/cornstarch
10 tbsp of plain/all-purpose flour
½ tsp of salt
½ tsp of pepper
½ tsp of garlic salt
2 tsp of paprika
3 chicken breast fillets cut into bite-size chunks
Sauce:
1 tbsp of sesame oil optional – you may leave out and just sprinkle with plenty of sesame seeds at the end if you wish
2 cloves of garlic peeled and minced
1 tbsp of Chinese rice vinegar white wine vinegar should work too
2 tbsp of honey
2 tbsp of sweet chili sauce use more or less depending on the brand and how spicy you like it
3 tbsp of ketchup
2 tbsp of brown sugar
4 tbsp of soy sauce
To Serve:
Boiled rice
2 tbsp of sesame seeds
Small bunch spring onions/scallions chopped
Instructions
1. In a wok or big frying pan, heat the oil until quite hot. Put the egg in one shallow bowl while the oil heats, and the cornflour in another shallow bowl. In another shallow bowl, add the flour, salt, pepper, garlic salt, and paprika, and combine.
2. In the cornflour, dredge the chicken, then dip in the egg (ensure that all the chicken is covered in egg wash), and eventually dredge it in the seasoned flour. Add to the wok and cook over high heat for 7 minutes, turning until well browned two or three times during the cooking time. You might have to cook in two batches, as long as it’s not more than 3 chicken breasts, I discover I could do that in one batch. Remove from the pan and place in a bowl lined with towels for the kitchen.
3. To the hot wok, add all the sauce ingredients, stir and bubble on high heat until the sauce decreases by almost a third (should take 3 minutes). Add the chicken back in and toss to coat with the sauce. For 1-2 minutes, cook. Turn the heat off and split it between four bowls. End up serving with boiled rice and top with spring onions and sesame seeds.
Notes
* Double these ingredients instead of just coating the chicken if you would like extra sauce.
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