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Chinese · Entree

Sesame Chicken

Chef Bao

Crispy chicken coated in a sweet, tangy sesame sauce and finished with green onions and sesame seeds.

Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes
Servings
4 servings
Chef Bao presenting Sesame Chicken

Ingredients

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces (450 g)
  • 2 large eggs, beaten
  • 1 cup cornstarch (120 g)
  • Vegetable oil, for frying

Sauce

  • 1/3 cup honey (110 g)
  • 1/4 cup ketchup (60 g)
  • 1/4 cup soy sauce (60 mL)
  • 2 Tbsp rice vinegar (30 mL)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 Tbsp cornstarch
  • 2 Tbsp water

Garnish

  • 2 tsp sesame seeds
  • 2 green onions, thinly sliced
  • Steamed white rice, for serving

Directions

  1. In a small bowl, whisk together the honey, ketchup, soy sauce, rice vinegar, garlic, ginger, cornstarch, and water. Set aside.
  2. Dip the chicken pieces into the beaten eggs, then coat evenly in the cornstarch.
  3. Heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Fry the chicken in batches for 5–6 minutes, until golden brown and crispy. Drain on a wire rack or paper towels.
  4. In a large skillet over medium heat, pour in the prepared sauce and cook for 2–3 minutes until thickened and glossy.
  5. Add the crispy chicken to the skillet and toss until every piece is evenly coated in the sauce.
  6. Sprinkle with sesame seeds and sliced green onions.
  7. Serve immediately over steamed white rice.