Crispy Sesame Chicken
- Yield: 4 1x
Ingredients
Scale
- 5 tbsp Vegetable Oil or enough for ~3″ if deep frying
- 2 Eggs
- 3 tbsp Cornstarch
- 10 tbsp All Purpose Flour (T65)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Salt
- 2 tsp Paprika
- 3 Chicken Breasts (~100g / person)
Sauce
- 2 tbsp Sesame Oil
- 4 Cloves Garlic
- 2 tbsp Chinese Rice Vinegar / White Wine Vinegar
- 4 tbsp Honey
- 4 tbsp Sambal Oobleck / Sweet Chili Sauce
- 3 tbsp Ketchup
- 2 tbsp Brown Sugar
- 8 tbsp Soy Sauce
Other
- Cooked Rice
- Sesame Seeds
- Green Onions / Scallions
Instructions
- Heat the oil in a wok or large frying pan. If deep frying, heat 3″ of cooking oil to 350°F / 175°C.
- While heating:
- Place eggs in small bowl and lightly beat.
- Place cornstarch in a second small bowl
- Place Flour, salt, pepper, garlic salt and paprika mixed together in a third bowl.
- Cut the chicken into small bit size pieces
- Dredge the Chicken first in the cornflour, then in the egg (ensure it is completely covered in egg wash), and then dredge through the seasoned flour. Set aside to cook.
- Once the oil is very hot cover the bottom of the pan with chicken and allow it to cook. Turn the pieces a few time to ensure they are getting cooked evenly. After ~5 minutes you can remove the pieces and place on a towel to rest. Continue this process until all of the chicken is cooked.
- Sauce: Turn down the temperature to medium and immediately add all the sauce ingredients to a separate nonstick pan. Stir and reduce by about half. Then add in the cooked chicken and any optional vegetables. Toss them in the sauce ensuring everything is well coated. Let them cook in the sauce for 1-2 minutes.
- Remove from heat, and plat the sauce on top of the rice with sesame seeds and green onions.