Sesame Chicken with Crispy Battered Chicken and Sweet Sesame Glaze
By Olivia Hayes
Servings
3
This sesame chicken recipe is perfect for weeknights․ Small pieces of chicken are breaded and deep-fried in a sweet and sour sauce seasoned with sesame oil․ Served with a shiny sweet and sour sauce and sesame oil added last, this sesame chicken dish can serve three to four people․
The batter ingredients are cornstarch, flour, soy sauce, egg white, white pepper, and water․ Cornstarch is used in the batter for frying to help the food stay crispy․ Flour is used in the batter for stir-frying to add texture․ Honey, soy sauce, ketchup, brown sugar, rice vinegar, shaoxing wine, and garlic are used as ingredients in the glaze․ Dark chicken thighs are recommended, but chicken breast is also listed․ Sesame oil and seeds and green onions are toppings․
Wait 1 to 2 minutes for the glaze to set and shine․ A burned sugar smell indicates overcooking of the glaze, which can make it sticky and give the chicken a bitter taste․ Reduce the heat or add a bit of boiling water to the glaze mixture to prevent overcooking․ Do not turn the pieces of fried chicken in the glaze for more than 15 to 30 seconds to keep the coating from softening․
Serve with rice and other vegetables to offer a complete takeout meal․ Fresh vegetables that can be served alongside the dish include broccoli, cabbage, and zucchini․ Additional vegetables for the stir-fry include carrots, bell peppers, and celery․ Refrigerated leftovers will be less crispy when reheated․ Frozen leftovers may become even less crispy․
Why you'll love this recipe
- Helps minimize decision-making on busy evenings․ Simplifies directions for making the dish by suggesting ways to cook the breaded chicken and sauce together․
- Uses common pantry ingredients such as soy sauce, honey, ketchup, brown sugar, vinegar, and sesame oil to make a savory-sweet glaze without a specialty sauce․
- Blends cornstarch with flour to help breading stick to battered foods and avoid sogginess and flaking when tossing․
- Offers a cooking advantage: a second frying helps brown and crisp the chicken, and the first frying helps cook the chicken thoroughly․
- Simpler to add sweetness․ Honey and brown sugar for glaze are tasted and adjusted for sweetness before adding chicken․
- Easy to serve with rice and other vegetables․ Other side dishes that could be served include broccoli, cabbage, zucchini, carrots, peppers, and celery․
Ingredients
- •450 g chicken (about; cut into bite-sized pieces)
- •1 ½ tbsp sesame oil
- •2 tsp sesame seeds
- •1 green onion (chopped)
- •½ cup cornstarch
- •2 tbsp flour
- •1 tbsp soy sauce (for batter)
- •1 egg white
- •¼ tsp white pepper
- •⅓ cup water
- •3 tbsp honey (to taste)
- •2 tbsp soy sauce (for sesame sauce)
- •1 ½ tbsp ketchup
- •1 ½ tbsp brown sugar (to taste)
- •1 tbsp rice vinegar
- •1 tbsp shaoxing wine
- •1 clove garlic (grated)
Instructions
- 1
Prepare the batter by combining the cornstarch, flour, soy sauce, egg white, white pepper, and water in a bowl until smooth and paint-like, adding more water if it is too thick.
- 2
Add the chicken and gently mix until the pieces are well coated with batter.
- 3
Deep-fry the coated chicken at about 330-340 F for 5-7 minutes, or until fully cooked through and golden.
- 4
For an optional second fry, turn the heat to high and fry the chicken again at about 375 F for 30-60 seconds, until golden brown and crispy.
- 5
Set the fried chicken aside to cool on a wire rack.
- 6
In a separate bowl, mix the honey, soy sauce, ketchup, brown sugar, rice vinegar, shaoxing wine, and garlic until smooth.
- 7
Pour the sauce into a large pan or wok and bring it to a boil for about 1-2 minutes, or until slightly thickened.
- 8
Add the fried chicken, sesame oil, and sesame seeds to the thickened sauce.
- 9
Gently toss until the chicken is fully coated in the sauce.
- 10
Top with chopped green onion and serve with rice and fresh vegetables.
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