Crispy Sesame Chicken with Sticky Asian Sauce
wok, 4 bowls, kitchen towel
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- 2½ tbsp vegetable oil
Heat the oil in a wok or large frying pan until very hot.
- 1 eggs (for breading)
- 1½ tbsp cornflour (for breading)
- 5 tbsp flour (for breading)
- ½ tsp salt (for breading)
- ½ tsp pepper (for breading)
- ½ tsp garlic powder (for breading)
- 1 tsp smoked paprika powder (for breading)
- 3 bowls
Whilst the oil is heating up, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic powder and paprika to a third shallow bowl and mix together.
- 2 chicken breasts
Cut the chicken into bite-size chunks then dredge the pieces in the cornflour, then dip in the beaten egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour.
Add to the wok and cook on a high heat for 6-7 minutes turning two or three times during cooking until golden brown. You may need to cook in batches.
- kitchen towel
Once cooked, remove from the pan and place in a bowl lined with kitchen towels to absorb the excess oil.
- ½ tbsp sesame oil
- 1 cloves garlic
- ½ tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sweet chili sauce
- 1½ tbsp ketchup
- 1 tbsp brown sugar
- 2 tbsp soy sauce
Add all of the sauce ingredients into the wok, stir and bubble on a high heat until the sauce reduces by about a third (2-3 minutes).
Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes more.
- rice (for serving)
- 1 tbsp white sesame seeds (for serving)
- scallion (for serving)
Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and chopped spring onions.
Enjoy your meal!