Sesame Chicken
This popular Chinese takeout dish is a mom favorite. Homemade is always better because you can choose the type of chicken meat and adjust the thickness of the batter. The secret to making it extra crispy is by frying it twice. It is super easy to make and tastes much better.
- 1 lb chicken breast or thighs cut into 1 inch cubes
- 1 tbsp minced garlic
- 1/4 tsp baking soda
- 2 tbsp soy sauce
- 1 egg
- 1/2 cup cornstrach
- 1/2 cup flour
- 1/4 cup ketchup
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp white vinegar
- 1/4 cup water
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp water
- sesame seeds for garnishing
- vegetable oil for frying
Mix together the chicken, garlic, baking soda, soy sauce and egg in a bowl. Cover and let marinade for 20 minutes in the refrigerator
Combine the cornstarch and flour in a bowl, add the marinated chicken and coat evenly. Shake off excess flour.
Heat oil to 350 degrees F and fry chicken in small batches for about 5 minutes until light golden brown.
Transfer chicken on a cooling rack and let cool for a couple of minutes. Heat the oil again to 350 F and fry chicken again for a couple of minutes.
Combine all the sauce ingredients in a wok and cook on medium heat for about 10 minutes.
Make the slurry by mixing 1 tbsp cornstarch and 2 tbsp water. Add this to the sauce and stir until it thickens.
Add the chicken and coat with the sauce. Turn off heat and sprinkle with sesame seeds.
Serve over warm rice and Enjoy!!