Sesame Chicken

Golden, crispy chicken chunks coated in a glossy, sticky brown glaze. The aroma of toasted sesame seeds blends with warm garlic and sweet honey.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 559
• Protein: 30 g
• Carbs: 26 g
• Fat: 37 g

Ingredients

• 500 g White chicken ( 2cm cubes )
• 1 piece Egg ( beaten )
• 60 g Corn starch ( for coating )
• 100 ml Peanut oil ( for frying )
• 2 piece Garlic ( minced )
• 4 tbsp soy sauce
• 3 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tsp Ginger ground
• 1 tbsp Sesame oil
• 1 tbsp sesame seeds ( toasted )
• 2 piece Scallion or chives ( sliced )

Instructions

1. Chicken preparation

   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. Coating and frying

   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. Reducing the sauce

   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. Glazing and finishing

   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.

Chef's tips

• 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.

Storage

Best eaten immediately to maintain crispness. Can be kept for 24h in the fridge but the crust will soften.