Sesame Chicken
Crispy pan-fried sesame chicken tossed in a sticky, sweet-savory honey-soy sesame sauce.
Servings: 4 servings
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup vegetable oil for frying
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/3 cup honey
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp sesame seeds
- 2 green onions sliced
Instructions
- Coat the chicken: Toss the chicken pieces with the cornstarch, salt, and pepper until evenly coated.
- Pan-fry: Heat the vegetable oil in a large skillet over medium-high heat. Working in batches so the pan isn't crowded, fry the chicken for 3-4 minutes per side, until golden and cooked through, 165°F internal. Transfer to a paper-towel-lined plate to drain.
- Start the sauce: Pour off all but 1 tablespoon of oil from the skillet, leaving behind any browned bits. Add the garlic and ginger and cook over medium heat for 30 seconds until fragrant, stirring so they don't scorch.
- Build the sauce: Stir in the honey, soy sauce, rice vinegar, and sesame oil. Bring to a simmer.
- Thicken: Stir the cornstarch-water mixture into the sauce and simmer for 1-2 minutes, until it thickens enough to coat the back of a spoon.
- Toss and serve: Return the crispy chicken to the skillet and toss to coat in the sauce. Sprinkle with sesame seeds and green onions and serve right away.
Notes
Fry the chicken in a single layer without crowding the pan so the cornstarch coating turns crispy instead of steaming soft. Cook chicken to 165°F, and toss it in the sauce right before serving to keep the crust crisp.