Easy Sesame Chicken Recipe
Servings: 6
Calories: 687kcal
Ingredients
- For the chicken:
- Oil for frying
- 1 cup of all-purpose flour
- 1 cup of cold water
- 1 egg
- 2 tablespoons of cornstarch
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- 1 teaspoon of paprika powder
- 2 pounds of chicken tender strips cut into 1-inch pieces
- For the sauce:
- 2 tablespoons of sesame oil
- ½ teaspoon of ginger paste or finely minced ginger
- ¼ cup of honey
- ¼ cup of low-sodium soy sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of ketchup
Instructions
- Heat a deep cast iron pan over medium heat with 1 inch of oil to about 265 degrees Fahrenheit.
- In the meantime, whisk the flour, water, egg, cornstarch, baking powder, salt, pepper, garlic powder, ginger powder and paprika together in a large bowl.
- Add the chicken to the batter and once the oil is hot, lightly drain 6-8 pieces from the batter and fry in the oil for 3-4 minutes or until light and golden.
- Drain the chicken from the oil on a plate with a paper towel and repeat the cooking process with the remaining chicken.
- To make the sauce, heat the sesame oil in a saucepan over medium heat - then add the ginger and cool for 30 seconds then add the remaining sauce ingredients and stir and cook until the sauce becomes thick, about 5 minutes.
- Lay the chicken out on a cooling rack and brush the sauce overtop.
- Garnish with freshly chopped green onions and sesame seeds then serve.
Notes
This chicken can be stored without the sauce in an airtight container in the fridge for up to 4 days.
Reheat the chicken in a 365-degree oven for 5 minutes or until light and crispy.
The sauce can be stored separately in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1g | Calories: 687kcal | Carbohydrates: 65g | Protein: 33g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 24g | Cholesterol: 101mg | Sodium: 2066mg | Fiber: 2g | Sugar: 16g