Sesame Chicken Takeout Style (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
2 large eggs
03 -
1 cup all-purpose flour
04 -
1/2 cup cornstarch
05 -
1 tsp garlic powder
06 -
1/2 tsp salt
07 -
1/2 tsp ground black pepper
08 -
Vegetable oil for frying
→ Sauce
09 -
1/4 cup low-sodium soy sauce
10 -
2 tbsp hoisin sauce
11 -
2 tbsp honey
12 -
1 tbsp brown sugar
13 -
1 tbsp rice vinegar
14 -
1 tsp sesame oil
15 -
2 cloves garlic, minced
16 -
1 tsp fresh ginger, minced
17 -
1 tbsp cornstarch mixed with 2 tbsp water
→ Garnish
18 -
1 tbsp sesame seeds, toasted
19 -
2 green onions, thinly sliced
# Step-by-Step Directions:
01 -
In a bowl, whisk together eggs, salt, pepper, and garlic powder. In a separate bowl, combine flour and cornstarch. Dip chicken pieces into egg mixture, then coat in flour mixture.
02 -
Heat oil in a large skillet over medium-high heat. Fry chicken in batches for 4–5 minutes until golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
03 -
In a saucepan, combine soy sauce, hoisin, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Add cornstarch slurry and stir constantly over medium heat until thickened, about 2 minutes.
04 -
Place fried chicken in a large mixing bowl. Pour sauce over chicken and toss to coat evenly.
05 -
Serve over rice or noodles. Garnish with toasted sesame seeds and sliced green onions. Add salt and pepper to taste.
# Helpful Notes:
01 -
Let dredged chicken rest 10–15 minutes before frying for a crispier coating.
02 -
Use a wire rack instead of paper towels to keep chicken extra crispy after frying.
03 -
Add chicken stock to thin out sauce if too thick.
04 -
Toast sesame seeds for 1–2 minutes in a dry skillet to enhance nuttiness.