Sesame Chicken
60 Minutes | Serves 4
Chicken and Frying
1½ lbs Boneless Skinless Chicken Breasts Cut into Bite-Sized Pieces
3 Large Eggs
¾ cup Cornstarch
4 cups Vegetable Oil
½ tsp Kosher Salt
¼ tsp Black Pepper
Sauce
2 Tbsp Sesame Seeds
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Sesame Oil
4 Garlic Cloves Minced
2 Tbsp Rice-Wine Vinegar
½ cup Soy Sauce (Gluten-Free Optional)
3 Tbsp Dark Brown Sugar Packed
½ cup Honey
⅓ cup Ketchup
1 Tbsp Red-Pepper Paste
2 Tbsp Cornstarch
3 Tbsp Water
2 Large Scallions Finely Chopped
Place a 6-qt Dutch oven or saucepan on medium heat. Add the vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes. Hold between 365 and 375 degrees until ready to fry.
To prepare the chicken, whisk together the eggs, corn starch, kosher salt and black pepper in a large mixing bowl. Add the chicken and stir to coat.
Carefully place the chicken in the vegetable oil one piece at a time to avoid clumping. Cook the chicken in 2 batches to avoid overcrowding the pot. Cook for 4 to 5 minutes until golden brown. Remove and set aside on paper towels.
Place a large sauté pan on medium heat. Add the sesame seeds and toast for 3-4 minutes. Remove and set aside.
Add the sesame oil and extra virgin olive oil. When heated, add the garlic and cook for 2 minutes. Add the soy sauce, rice wine vinegar, honey, brown sugar, ketchup and red pepper paste. Stir and cook for 2 minutes. Bring to a simmer.
Stir the cornstarch and water together until fully incorporated and whisk into sauce. Allow the sauce to thicken. Reduce to low heat.
Add the chicken and stir to combine. Top with sesame seeds and scallions.
Chicken and Frying
1½ lbs Boneless Skinless Chicken Breasts Cut into Bite-Sized Pieces
3 Large Eggs
¾ cup Cornstarch
4 cups Vegetable Oil
½ tsp Kosher Salt
¼ tsp Black Pepper
Sauce
2 Tbsp Sesame Seeds
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Sesame Oil
4 Garlic Cloves Minced
2 Tbsp Rice-Wine Vinegar
½ cup Soy Sauce (Gluten-Free Optional)
3 Tbsp Dark Brown Sugar Packed
½ cup Honey
⅓ cup Ketchup
1 Tbsp Red-Pepper Paste
2 Tbsp Cornstarch
3 Tbsp Water
2 Large Scallions Finely Chopped
Place a 6-qt Dutch oven or saucepan on medium heat. Add the vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes. Hold between 365 and 375 degrees until ready to fry.
To prepare the chicken, whisk together the eggs, corn starch, kosher salt and black pepper in a large mixing bowl. Add the chicken and stir to coat.
Carefully place the chicken in the vegetable oil one piece at a time to avoid clumping. Cook the chicken in 2 batches to avoid overcrowding the pot. Cook for 4 to 5 minutes until golden brown. Remove and set aside on paper towels.
Place a large sauté pan on medium heat. Add the sesame seeds and toast for 3-4 minutes. Remove and set aside.
Add the sesame oil and extra virgin olive oil. When heated, add the garlic and cook for 2 minutes. Add the soy sauce, rice wine vinegar, honey, brown sugar, ketchup and red pepper paste. Stir and cook for 2 minutes. Bring to a simmer.
Stir the cornstarch and water together until fully incorporated and whisk into sauce. Allow the sauce to thicken. Reduce to low heat.
Add the chicken and stir to combine. Top with sesame seeds and scallions.