Sesame Chicken
Ingredients
- 500 gWhite chicken (2cm cubes)
- 1 pcEgg (beaten)
- 60 gCorn starch (for coating)
- 100 mlPeanut oil (for frying)
- 2 pcGarlic (minced)
- 4 tbspsoy sauce
- 3 tbspHoney
- 1 tbspRice vinegar
- 1 tspGinger ground
- 1 tbspSesame oil
- 1 tbspsesame seeds (toasted)
- 2 pcScallion or chives (sliced)
Method
Golden, crispy chicken chunks coated in a glossy, sticky brown glaze. The aroma of toasted sesame seeds blends with warm garlic and sweet honey.
- 1
Cut the chicken breasts into even 2cm cubes. In a mixing bowl, beat the egg with a pinch of pepper. Toss the chicken to coat thoroughly.
- 2
Dredge each piece in cornstarch, shaking off the excess. Heat the peanut oil in a wok or pan. Fry the chicken until the crust is rigid, golden, and sounds crunchy when tapped. Drain on paper towels.
- 3
Discard the oil. In the same pan, sauté the minced garlic without browning it. Pour in the soy sauce, honey, rice vinegar, and ground ginger. Boil until the sauce reduces and coats the spoon like a syrup.
- 4
Return the chicken to the bubbling sauce. Add the sesame oil, sesame seeds, and sliced scallions. Toss quickly until every piece is glazed and shiny.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the wok while frying; do it in two batches to keep the oil temperature high.
- The sauce is ready when it forms large, slow bubbles, indicating the sugar has concentrated properly.
How long does this dish keep?
Best eaten immediately to maintain crispness. Can be kept for 24h in the fridge but the crust will soften.
