Crispy sesame chicken tossed in a sticky sweet and slightly spicy sesame and honey sauce. This recipe is absolutely delicious and pairs nicely with some sticky white rice and a side or broccoli, green beans or any other vegetables you prefer.
Crispy sesame chicken tossed in a sticky sweet and slightly spicy sesame and honey sauce. This recipe is absolutely delicious and pairs nicely with some sticky white rice and a side or broccoli, green beans or any other vegetables you prefer.
Yields1 Serving Prep Time10 minsCook Time20 minsTotal Time30 mins
450 g chicken breast, cut into 1/2 inch pieces 3 tbsp cornstarch 1 large egg 2 tbsp flour ¾ tsp salt ¾ tsp ground black pepper ¾ tsp garlic salt 1 & 1/2 tsp paprika 5 6 tbsp oil for fryingSauce ¼ cup soya sauce 1 tbsp sesame oil 2 tbsp honey 2 tbsp brown sugar 1 tbsp Chinese rice vinegar or white wine vinegar 1 large galic clove, crushed 1 inch ginger, grated 1 tsp cornstarchTo Serve boiled rice sesame seeds green scallions, chopped
11. First make the sauce. Add all the ingredients to a bowl and whisk together then set aside.
2. Use 3 bowls to make a prep station by placing the cornflour in one small shallow bowl, whisked egg in another bowl then combine the flour and spices and place in a third bowl.
3. Dip some of the chicken pieces in the cornflour first making sure it is evenly coated, and tip off any excess mixture. Next dredge the chicken in the egg mixture and then lastly in the flour mixture. Set the chicken aside and repeat with the rest of the chicken pieces.
4. Heat 2-3 tbsp of the oil in a wok over medium heat and when hot enough place half of the chicken pieces in the wok and cook for 5-6 minutes or until golden brown. Set the chicken aside on a plate and add the rest of the oil to the wok and repeat the process with the rest of the chicken pieces. Once all the chicken is cooked set aside on a plate lined with kitchen paper.
5. In the same wok pour in the sauce mixture and cook on high heat for 1-2 minutes or until the sauce has reduced by about a third. Turn the heat down and add in the chicken pieces, cook a further 2-3 minutes whilst stirring.
6. Serve the chicken over some boiled rice and top with sesame seeds and some freshly chopped scallions.
1. First make the sauce. Add all the ingredients to a bowl and whisk together then set aside.
2. Use 3 bowls to make a prep station by placing the cornflour in one small shallow bowl, whisked egg in another bowl then combine the flour and spices and place in a third bowl.
3. Dip some of the chicken pieces in the cornflour first making sure it is evenly coated, and tip off any excess mixture. Next dredge the chicken in the egg mixture and then lastly in the flour mixture. Set the chicken aside and repeat with the rest of the chicken pieces.
4. Heat 2-3 tbsp of the oil in a wok over medium heat and when hot enough place half of the chicken pieces in the wok and cook for 5-6 minutes or until golden brown. Set the chicken aside on a plate and add the rest of the oil to the wok and repeat the process with the rest of the chicken pieces. Once all the chicken is cooked set aside on a plate lined with kitchen paper.
5. In the same wok pour in the sauce mixture and cook on high heat for 1-2 minutes or until the sauce has reduced by about a third. Turn the heat down and add in the chicken pieces, cook a further 2-3 minutes whilst stirring.
6. Serve the chicken over some boiled rice and top with sesame seeds and some freshly chopped scallions.