Crispy Sesame Chicken Sauce (Print Version)
# Ingredients:
01 -
5 tbsp vegetable oil
02 -
2 eggs, lightly beaten
03 -
3 tbsp cornflour (cornstarch)
04 -
10 tbsp plain (all-purpose) flour
05 -
½ tsp salt
06 -
½ tsp pepper
07 -
½ tsp garlic salt
08 -
2 tsp paprika
09 -
3 chicken breast fillets, chopped into bite-size chunks
→ Sauce
10 -
1 tbsp sesame oil (optional)
11 -
2 cloves garlic, peeled and minced
12 -
1 tbsp Chinese rice vinegar (white wine vinegar works too)
13 -
2 tbsp honey
14 -
2 tbsp sweet chilli sauce (adjust to spice preference)
15 -
3 tbsp ketchup
16 -
2 tbsp brown sugar
17 -
4 tbsp soy sauce
→ To Serve
18 -
Boiled rice
19 -
2 tbsp sesame seeds
20 -
Small bunch spring onions/scallions, chopped
# Instructions:
01 -
Heat the vegetable oil in a wok or large frying pan until very hot.
02 -
Place the egg in one shallow bowl and the cornflour in another shallow bowl. Mix the flour, salt, pepper, garlic salt, and paprika in a third shallow bowl.
03 -
Dredge the chicken pieces in the cornflour, then dip in the egg wash, and finally coat in the seasoned flour.
04 -
Add the chicken to the hot wok and cook on high heat for 6-7 minutes, turning occasionally, until well browned. Cook in batches if necessary. Remove and set aside on a bowl lined with kitchen towels.
05 -
Add all sauce ingredients to the hot wok. Stir and cook on high heat until the sauce reduces by about a third (2-3 minutes).
06 -
Return the chicken to the wok and toss to coat in the sauce. Cook for 1-2 minutes until heated through.
07 -
Turn off the heat and divide the chicken and sauce among four bowls. Serve with boiled rice, garnished with sesame seeds and chopped spring onions.
# Notes:
01 -
Double sauce ingredients if you prefer more sauce.
02 -
Nutrition information is for chicken only and excludes rice.