Sesame Chicken Takeout Style (Printable Version)

Tender chicken coated with honey-soy sesame sauce, garnished with green onion. Perfect with steamed rice.

# Ingredients:

→ Chicken

01 - 450 grams boneless, skinless chicken tenderloins or breast, cut into 2.5 cm cubes
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste

→ Coating

04 - 2 large eggs
05 - 95 grams cornstarch, divided

→ Sauce

06 - 80 millilitres low-sodium soy sauce
07 - 30 millilitres honey
08 - 26 grams brown sugar
09 - 22 millilitres rice vinegar
10 - 10 millilitres toasted sesame oil
11 - 2 garlic cloves, finely minced
12 - 8 grams cornstarch
13 - 5 grams sesame seeds

→ For Frying

14 - Neutral oil, for frying (such as sunflower or vegetable oil)

→ For Serving

15 - Steamed white rice
16 - Additional sesame seeds, to garnish
17 - Sliced green onion, to garnish

# Steps:

01 - Crack the eggs into a medium bowl and whisk until frothy.
02 - Sprinkle chicken cubes evenly with a small amount of kosher salt and black pepper.
03 - Add 32 grams (about 1/4 cup) of cornstarch to a large zip-seal bag. Place the chicken pieces inside and shake to coat evenly with cornstarch.
04 - Dip the coated chicken pieces in the whisked eggs, ensuring each is fully covered, then return them to the bag and sprinkle with remaining 63 grams (about 1/2 cup) cornstarch. Shake again for a thorough second coating and shake off any excess.
05 - Heat 45 millilitres (3 tablespoons) neutral oil in a large nonstick pan or wok over medium-high heat. Working in batches if necessary, fry the chicken pieces, stirring often, until golden and cooked through to 74°C, approximately 5-7 minutes. Transfer cooked chicken to a plate and discard excess oil from the pan.
06 - In a medium bowl, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, cornstarch, and sesame seeds. Stir until smooth.
07 - Pour the sauce mixture into the empty, hot wok. Bring to a boil, stirring, and cook until the sauce is glossy and thickened, about 2-3 minutes.
08 - Return the fried chicken to the pan and fold into the sauce until well coated.
09 - Transfer to a serving dish and garnish with sliced green onion and additional sesame seeds. Accompany with steamed white rice.

# Notes:

01 - Leftovers may be stored in an airtight container in the refrigerator for up to five days and reheated in the microwave until hot.
02 - Chicken thighs can be used as an alternative protein; allow extra time for cooking if using darker cuts.
03 - For added vegetables, sauté cubed bell pepper, onion, or small broccoli florets for 3-4 minutes after frying the chicken, before adding the sauce.
04 - Freezing is not recommended as the sauce may separate after thawing.

Go Back