Craving a delicious twist on your favorite takeout? This crispy homemade sesame chicken recipe is the answer. Perfectly golden and coated in a sweet and savory sauce, it’s a dish that brings the comfort of a restaurant meal to your kitchen.
It’s simple to prepare and sure to satisfy your taste buds with every crunchy bite. Get ready to impress with this easy and irresistible recipe!
Steps
- Heat the vegetable oil in a large frying pan or wok until it reaches a high temperature. Meanwhile, prepare three shallow bowls: one with beaten eggs, one with cornflour, and another with plain flour mixed with salt, pepper, garlic salt, and paprika.
- Coat the chicken pieces first in cornflour, then dip them in the beaten eggs, ensuring they are fully covered. Finally, dredge the chicken in the seasoned flour mixture before adding them to the hot oil.
- Cook the chicken on high heat for 6-7 minutes, turning occasionally until they are browned and crispy. You may need to do this in batches depending on the size of your pan.
- Once cooked, remove the chicken and place it on kitchen towels to absorb excess oil. In the same pan, add the sauce ingredients and stir while cooking on high heat until it reduces by about a third.
- Return the chicken to the pan, ensuring it is well-coated in the sauce. Continue cooking for an additional 1-2 minutes, then turn off the heat.
- Divide the chicken among serving bowls, garnish with sesame seeds and spring onions, and serve alongside boiled rice.
Ingredients
- 5 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 3 tablespoons cornflour (cornstarch)
- 10 tablespoons plain (all-purpose) flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 2 teaspoons paprika
- 3 chicken breast fillets, chopped into bite-size pieces
- 1 tablespoon sesame oil (optional)
- 2 cloves garlic, peeled and minced
- 1 tablespoon Chinese rice vinegar (or white wine vinegar)
- 2 tablespoons honey
- 2 tablespoons sweet chilli sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 4 tablespoons soy sauce
- Boiled rice
- 2 tablespoons sesame seeds
- Small bunch of spring onions/scallions, chopped
Nutritional Values
Calories: 2168kcal | Carbohydrates: 188g | Protein: 104g | Fat: 112g | Saturated Fat: 16g | Cholesterol: 544mg | Sodium: 7660mg | Potassium: 2288mg | Fiber: 8g | Sugar: 88g | Vitamin A: 4300IU | Vitamin C: 30.8mg | Calcium: 396mg | Iron: 14mg
FAQ
- Can I make this sesame chicken recipe without sesame oil?
- Yes, you can omit the sesame oil if you prefer. Simply sprinkle plenty of sesame seeds over the chicken at the end for that sesame flavor.
- Is this crispy sesame chicken recipe similar to the one in American Chinese takeout?
- This recipe isn’t a copycat of the American Chinese takeout version of sesame chicken. It’s a unique dish that may differ in taste from what you find on US Chinese menus.
- What can I serve with crispy sesame chicken to make it healthier?
- To enhance the nutritional value, consider serving the crispy sesame chicken with steamed broccoli and sugar snap peas.
- Do I need any special equipment to make this dish?
- Basic kitchen tools like a good knife, chopping board, frying pan or wok, measuring jug, and wooden or silicone-coated spoons are recommended for this recipe.
- Can I make extra sauce for this recipe?
- Yes, if you prefer more sauce, simply double the sauce ingredients to have extra for coating the chicken or for serving alongside.
Tips
- Ensure the oil in your wok or frying pan is extremely hot before adding the chicken. This will help achieve that perfect crispy texture.
- To enhance the flavor and caramelization of the sauce, let it reduce by a third before adding the chicken back into the pan.
- If you prefer a saucier dish, consider doubling the sauce ingredients to thoroughly coat the chicken and complement the rice.
- For an added health boost, serve the dish with steamed vegetables like broccoli or sugar snap peas.
Equipment
- Dalstrong Knife (or a similar high-quality kitchen knife)
- Shallow White Bowls (for dredging and coating the chicken)
- Frying Pan/Skillet or Wok (if you don’t already have one suitable for high-heat cooking)
- Wooden or Silicon Coated Spoons
