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Sesame Chicken

a bowl of homemade sesame chicken on top of white rice surrounded by bowl of green onions, sesame seeds for garnishing
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 teaspoon sea salt
  • 2 eggs
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 quart vegetable oil, for frying

Sauce

  • ½ cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 1 teaspoon chili paste, (we like Sambal Oelek)
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1½ tablespoons cornstarch

For serving

  • Cooked rice
  • 2 green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds (see Note)

Method

  1. Season the chicken all over with the salt.

  2. In a shallow bowl, beat the eggs. In a separate shallow bowl, combine the cornstarch and flour. Working with one piece at a time, dip the chicken into the egg and turn to coat. Allow the excess egg to drip off, then dip the chicken into the flour mixture, gently pressing to adhere.

  3. Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 325°F, carefully add the chicken to the hot oil, 8 to 10 pieces at a time, and cook until golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes.

  4. Meanwhile, in a small bowl, mix together the soy sauce, rice vinegar, sesame oil, honey, brown sugar, and Sambal.

  5. Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the sauce to the pan and bring to a simmer.

  6. In a second small bowl, combine the cornstarch with ½ cup cold water and mix until smooth. Add the slurry to the sauce and cook, stirring, until the sauce has thickened, about 2 minutes more.

  7. Add the fried chicken to the sauce and cook, stirring, until coated with sauce and warmed through, about 2 minutes.

  8. Divide the rice between bowls. Top with the chicken and any remaining sauce. Garnish with green onions and toasted sesame seeds.


Note: Toasted sesame seeds can usually be found in the International aisle of most grocery stores. You can also toast white sesame seeds in a dry skillet set over medium-high heat (you can use the large skillet before adding the oil to it!), then transfer to a bowl.