Friday Night Cooking: Crispy Sesame Chicken with Sticky Asian Sauce

It’s Friday night and nothing is more tempting than ordering your favorite Chinese takeout, diving into your sweats and settling on your couch to continue your current Netflix binge.  Why settle for the basic, boring Chinese standby when you could create your own delicious version of sticky chicken??

Crispy sesame chicken is so easy and tasty you’ll want to make some extra for leftovers this weekend (or just a late night snack tonight…).

sesame-chicken

       Prep Time: 15 min       

Cook Time: 15 min

Total Time: 30 min

Ingredients:

5 Tbsp olive oil

2 eggs, lightly beaten

3 Tbsp cornstarch

10 Tbsp all-purpose flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic salt

2 tsp paprika

2 chicken breast fillets, chopped into bite-size chunks

2 Tbsp sesame seeds

Sauce:

2 cloves garlic, peeled or minced

1 Tbsp Chinese rice vinegar

2 Tbsp honey

2 Tbsp sweet chili sauce

3 Tbsp ketchup

2 Tbsp brown sugar

4 Tbsp soy sauce

Directions:

  1. Heat the oil in a wok or a large pan until very hot
  2. While the oil is heating, place the eggs in one bowl, the cornstarch in a second bowl and in a third bowl, mix together the flour, salt, pepper, paprika and garlic salt
  3. Take the pieces of chicken and dip them first into the cornstarch, then into the egg and then finally into the flour mixture. Place each piece of chicken into the oil and fry for 6-7 minutes, until it is nicely browned (you may have to furn the chicken two to three minutes)
  4. Once fully cooked, place the chicken on a plate lined with a paper towel, to help dry the oil off
  5. Place all of the sauce ingredients in a bowl and toss chicken in the bowl until all of the chicken is completely covered
  6. Place chicken back in pan and cook until the chicken has crisped nicely and the sauce has caramelized on the chicken.Toss sesame seeds over the chicken until nicely coated
  7. Serve the crispy sesame chicken with steamed rice or if you are feeling adventurous, create your own version of vegetable fried rice

 


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