Chinese Sesame Chicken (48 Minutes)

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Here is a popular and delicious dish that combines the crispy texture of fried chicken with the sweet and savory flavors of a sesame-infused sauce.

This dish is a favorite in many Chinese restaurants and is perfect for those who love a good balance of crunchy texture and rich flavor.

Coated in a golden breadcrumb and sesame seed mixture and then deep-fried to perfection, the chicken is then tossed in a sticky, sweet sauce, making each bite a delightful experience.

Garnished with additional sesame seeds and served with a side of your choice, this dish is sure to be a hit at any meal.

  • Prep Time: 18 minutes
  • Cook Time: 30 minutes
  • Total Time: 48 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Chicken:

  • 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/2 cup sesame seeds
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Sesame Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water

For Garnish:

  • Additional sesame seeds
  • Green onions, chopped

Instructions

  1. Prepare Chicken (15 minutes): Season the chicken pieces with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and sesame seeds. Dredge the chicken pieces in flour, dip in egg, and then coat with the breadcrumb-sesame mixture.

  2. Fry Chicken (15 minutes): Heat vegetable oil in a deep fryer or a large skillet to 350°F (175°C). Fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.

  3. Make Sesame Sauce (10 minutes): In a saucepan, combine soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Add the dissolved cornstarch and stir continuously until the sauce thickens.

  4. Combine Chicken and Sauce (5 minutes): Toss the fried chicken pieces in the sauce until evenly coated.

  5. Garnish and Serve (2 minutes): Sprinkle additional sesame seeds and chopped green onions over the chicken. Serve hot.

  6. Enjoy (1 minute): Savor the delightful flavors and textures of your Chinese sesame chicken!

Notes

The key to perfect Chinese sesame chicken lies in achieving a crispy exterior and a succulent interior.

The frying oil should be at the right temperature to ensure the chicken is golden and crispy without being greasy. The sesame sauce should be a perfect blend of sweet and savory, coating the chicken well but not making it soggy.

Garnishing with sesame seeds and green onions adds an extra layer of flavor and a touch of freshness. This dish is a delicious treat for anyone who loves the combination of crispy chicken and flavorful sauces.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 15g
  • Sodium: 800mg
  • Fat: 25g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 120mg

Pair this with...

Asian Garlic Broccoli

Start by grabbing a bunch of fresh broccoli. Break it down into bite-sized florets. Now, in a small bowl, whisk together about 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (or hoisin if vegetarian), a tablespoon of honey or brown sugar, and, of course, minced garlic (2-3 cloves or more if you're a garlic lover). In a skillet or wok, heat a touch of oil over medium heat. Toss in the broccoli and stir-fry for a few minutes till it gets vibrant and somewhat tender. Pour in the sauce and let it all mingle until the broccoli is coated and the sauce gets a bit sticky. Finish with a sprinkle of sesame seeds or a dash of chili flakes for some kick if desired.

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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