Sesame Chicken
Skip the take-out and try this easy dish right at home!
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 ½ cups cornstarch
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- 3 large egg whites, beaten
- Mazola corn oil, for frying
- Sesame seeds, for garnish
- Sliced green onions, for garnish
For the marinade
- 1 cup chicken stock
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup rice wine vinegar
- 3 tablespoons brown sugar, packed
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil, divided
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon chili paste
Instructions
- To make the marinade, whisk together chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, 1 tablespoon sesame oil and 1/2 cup water in a large bowl.
- In a gallon size Ziploc bag or large bowl, combine chicken and 6 tablespoons of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
- In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
- Working one at a time, dip the chicken into the egg whites, then dredge in the cornstarch mixture, pressing to coat.
- Heat corn oil in a large stockpot or Dutch oven to 350 degrees F. Add chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.