Sesame Chicken Bites
Ingredients
- 500 gChicken cutlet (in 2cm cubes)
- 50 gCorn starch
- 30 gWheat flour
- 1 pcEgg (beaten)
- 750 mlPeanut oil (for frying)
- 4 tbspsoy sauce
- 3 tbspHoney
- 2 pcGarlic (finely minced)
- 1 tspGinger powder
- 2 tbspSesame seed
- 1 tbspSesame oil
Method
Chicken bites with a glossy lacquered coating, sprinkled with crunchy sesame seeds. The meat stays juicy under a syrupy glaze balanced between salty soy and sweet honey.
- 1
Cut the chicken breasts into even 2 cm cubes. In a mixing bowl, lightly beat the egg with a fork.
- 2
Dip the pieces in the egg, then in the flour and cornstarch mixture. Shake off the excess: the coating should be thin and matte.
- 3
Plunge the chicken into peanut oil at 180°C. Remove once the crust is firm and turns a light golden color. Drain on paper towels.
- 4
In a sauté pan, heat the honey, soy sauce, minced garlic, and ginger. Let it reduce until the mixture becomes syrupy and coats the back of a spoon.
- 5
Toss the fried chicken into the boiling sauce with the sesame seeds and sesame oil. Stir vigorously until every piece is glossy and sticky.
Frequently asked questions
How do you get this dish right?
- For ultra-tender chicken, don't overcook it in the oil; it will finish heating through in the sauce.
- Cornstarch is key: it provides that specific crispy texture that holds up well to the sauce without getting soggy.
How long does this dish keep?
Eat immediately to maintain crunchiness. Do not freeze once glazed.
