Description
This Sesame Chicken recipe delivers a perfect crunch with tender chicken fillets coated in cornstarch and fried to golden perfection. Tossed in a flavorful honey-soy-sesame sauce and garnished with sesame seeds and fresh green onions, it’s a delightful Asian-inspired dish ready in just 35 minutes.
Ingredients
Scale
Chicken and Coating
- 1 lb chicken fillet, cubed
- 1/2 cup cornstarch
- 2 eggs, beaten
Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
For Frying and Garnish
- 1/4 cup vegetable oil
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
- Coat Chicken: Begin by evenly coating the cubed chicken fillets with cornstarch, ensuring each piece is fully covered to create a crispy texture when fried.
- Dip in Eggs: Next, dip the cornstarch-coated chicken pieces into the beaten eggs to help the coating adhere and add moisture.
- Heat Oil: Pour the vegetable oil into a large pan and heat it over medium heat until it is hot but not smoking, prepping for frying.
- Fry Chicken: Carefully add the chicken pieces to the hot oil and fry them, turning occasionally, until they are golden brown and cooked through, about 6-8 minutes.
- Prepare Sauce: While the chicken cooks, combine honey, soy sauce, and sesame oil in a bowl and mix thoroughly to create the sweet and savory sauce.
- Toss Chicken in Sauce: Once fried, add the cooked chicken to the bowl with the sauce and toss well to ensure every piece is evenly coated with the flavorful glaze.
- Garnish and Serve: Finally, sprinkle the chicken generously with sesame seeds and chopped green onions to add texture and freshness before serving.
Notes
- For extra crispiness, double coat the chicken by dipping again in cornstarch and egg before frying.
- Use a thermometer to maintain oil temperature around 350°F (175°C) to avoid greasy chicken.
- Adjust honey quantity to taste for sweeter sauce.
- Can substitute chicken fillets with thighs for juicier texture.
- Serve immediately for best texture; leftovers may lose crispiness.
