Description
This Better Than Takeout Sesame Chicken recipe is sure to put the local Chinese restaurant to shame. Sweet and sticky sauce coats the crispy chicken bites.
Ingredients
- FOR THE CHICKEN:
- 3 Large Chicken Breasts
- 1-½ cup Flour
- 1 teaspoon Salt
- ½ cups Milk
- 1 Egg, Slightly Beaten
- Vegetable Oil, For Frying
- FOR THE SAUCE:
- 1 cup Low Sodium Chicken Broth
- ½ cups Water
- 2 Tablespoons White Vinegar
- ¾ cups White Sugar
- ¼ cups Cornstarch
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sesame Oil
- ½ teaspoons Garlic Powder
- Cooked Rice, To Serve
- 1 Tablespoon Toasted Sesame Seeds, For Garnish
Preparation
For the chicken:
Cut chicken into 1-inch cubes. Set aside.
In a shallow pie plate, combine flour and salt. In a second pie plate, stir together milk and egg.
Working in batches, first coat each piece of chicken in the flour mix, dunk into the wet mixture (milk and egg), and then return for a second coat of flour.
Heat 2 to 3 inches of oil to 350ºF, in a heavy Dutch oven or deep skillet. Fry chicken in batches until each bite is golden brown and the chicken is cooked through, about 6 to 10 minutes. Remove cooked chicken to a paper-towel-lined bowl.
For the sauce:
While chicken is cooking. start making the sesame sauce. In a large saucepan, over medium heat, stir together chicken broth, water, and vinegar. Add the sugar and cornstarch. Stir to combine. Finally, add soy sauce, sesame oil, and garlic power. Stir to combine and continue to cook over medium to medium high heat (stirring often!) until sauce begins to boil.
Turn heat to low and continue to cook, until sauce is thickened.
Once all of the chicken has cooked, remove paper towels lining the bowl and cover chicken in sesame sauce. Gently toss to coat. Spoon over cooked rice and top with toasted sesame seeds.
