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Tender chunks of chicken pan-cooked with a light coating and smothered in a sticky, sweet and savory sesame sauce. Ready in about 30 minutes, this recipe offers takeout flavors without deep-frying.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 large eggs
  • 3 tablespoons cornstarch (divided: 2 teaspoons in egg mixture, 3 tablespoons for coating)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup all-purpose flour
  • 2 tablespoons canola oil or avocado oil
  • ¼ cup low sodium soy sauce
  • ¼ cup ketchup
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweet chili sauce or a pinch of red pepper flakes (optional)
  • 3 cloves garlic, minced
  • cooked white or brown rice, for serving
  • chopped green onions, for garnish
  • sesame seeds, for garnish

Instructions

  1. Cut the chicken into 1-inch cubes.
  2. Whisk together all the sauce ingredients (soy sauce, ketchup, honey, brown sugar, sesame oil, rice vinegar, sweet chili sauce or red pepper flakes if using, and minced garlic) in a bowl until smooth and set aside.
  3. In a shallow dish, whisk together the eggs, 2 teaspoons cornstarch, salt, and black pepper until smooth.
  4. Place the all-purpose flour in a separate shallow dish.
  5. Working in two batches, dip each chicken piece first into the egg mixture, then toss in the flour, shaking off excess; place coated pieces on a plate.
  6. Heat the canola or avocado oil in a large skillet over medium heat.
  7. Add the coated chicken to the hot skillet and cook, turning gently, until all sides are golden brown and the chicken is cooked through, about 10 minutes. Lower the heat if the exterior browns too quickly.
  8. Push the cooked chicken to one side of the pan.
  9. Pour the sauce into the empty side of the pan and stir until it thickens, about 1–2 minutes.
  10. Gently toss the chicken in the thickened sauce until well coated. Cook another 2–3 minutes on low heat if a thicker, stickier glaze is desired.

Notes

Cut chicken into small 1-inch pieces for quick and even cooking., Avoid overcrowding the pan to keep the coating crispy., To make the glaze thicker and stickier, cook the chicken extra minutes in the sauce on low heat after tossing., Can substitute chicken thighs for breasts, adjusting cooking time as thighs take a few minutes longer., For extra crispiness, finish coated chicken in a 400°F oven for 6–8 minutes or air fryer for 6–10 minutes., Gluten-free option: use tamari or coconut aminos instead of soy sauce and gluten-free flour or extra cornstarch for coating., Spicier sauce can be achieved by adding more sweet chili sauce, red pepper flakes, or sriracha., Sauce and chicken batter can be made ahead and stored refrigerated (sauce for up to 3 days, coated chicken up to 24 hours)., Leftovers can be refrigerated for 3–4 days or frozen for 2–3 months. Reheat gently with a splash of water or broth.

Nutrition

Find it online: https://cookingcrumbs.com/delicious-sesame-chicken/