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This Crispy Honey Sesame Chicken is popular and one you must try. Simple to make and delicious with Egg Fried Rice.
What is crispy sesame chicken?
Quick and easy tempura fried chicken in bite-size pieces is tossed with an easy sauce made with rice wine and soy sauce sweet and spicy mixture. Garnish with sesame seeds or even green onions.
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Crispy Honey Sesame Chicken
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 portions 1x
- Cuisine: Chinese-American
Description
This Crispy Honey Sesame Chicken is popular and one you must try. Simple to make and delicious with Egg Fried Rice.
Ingredients
- 600g chicken breast, cut into roughly 3cm cubes
- 1/2 cup chicken stock
- 2 tbsp Chinese Shaoxing wine (or dry sherry)
- 2 tbsp white vinegar
- 3 tbsp honey
- 1 tbsp light soy sauce
- 1/4 cup sugar
- 2 garlic cloves, finely chopped
- 1 1/2 cups plain flour
- 2 tsp cornstarch, dissolved in 2 tbsp water
- vegetable oil for frying, plus 1 extra tbsp.
- 1 tsp sesame seeds
Instructions
In a large bowl, place chicken and marinade ingredients.
Mix thoroughly to break up the egg white.
Allow marinating for 10-20 minutes.
Mix the chicken stock, Shaoxing wine, vinegar, honey, soy sauce, and sugar in another bowl.
Place the flour in a large tray or bowl.
Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil.
Heat over high heat. The oil is hot enough frying when a wooden spoon dipped into the oil forms small little bubbles.
Shake excess flour from the chicken pieces.
Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.
In a clean wok or pan over medium heat, add 1 tablespoon of oil and garlic.
Cook for about 10 seconds or until fragrant.
Then add the chicken stock mixture.
Cook for 2-3 minutes until the sugar has dissolved and the liquid starts to foam.
Then add the cornstarch mixture. Cook for another 1-2 minutes or until the sauce has thickened slightly.
Add the chicken pieces and toss until evenly coated.
Transfer to a serving plate and sprinkle with sesame seeds.
I served with a quick egg fried rice (using the leftover yolk).
Notes
Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Tried this recipe? Mention @_EsmeSalon or tag #shareEScare
I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare
Nutrition
- Serving Size: 1
- Calories: 576
- Sugar: 26
- Sodium: 429
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 1
- Protein: 53
- Cholesterol: 128
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Looks absolutely scrumptious, thank you for sharing at the #SeniorSalonPitStop and inspiring others to share and network @EsmeSalon
Hi Julie, Thank you for your kind words and sharing and dropping in here with me. Hope you have a lovely day and TTYL
This recipe looks amazing. I am making it as soon as possible!
Thanks Catherine. I am glad you like it and hope that you will give it a try and let me know what you think by giving it a rating and review. Thanks and enjoy your evening meal
Oh my this looks like it would be so delicious. I have some chicken in the fridge..maybe dinner tonight. #SenSal
Hi Bree awesome hope you will enjoy it and it you can please will you leave a rating and review once you enjoyed your meal. This way I know what you think of it. Enjoy it
This looks absolutely amazing, Esme. I am wanting some of this right now. Yes, for breakfast – it looks so yummy. Pinning
Enjoy it, and no reason why you’re not allowed to have chicken for breakfast