Sesame Chicken

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 07/28/2020, viewed by 1573 , 0 Comments
yield4 portionstotal time30m

Quick, easy, and just as good as the average takeout at a fraction of the price. The basic framework of this recipe can be applied to just about any of the crispy-glazed proteins that form the backbone of American Chinese takeout. Just tweak the sauce to hit the notes you're looking for.

What you will need

1/2 bunch Scallions

2 cloves Garlic

1" Fresh Ginger

1 lb. Boneless Skinless Chicken Thighs

1 Egg

2 Tbsp Cornstarch

Salt

Black Pepper

Cooking Oil

1 Tbsp Sesame Seeds

1 Tbsp Toasted Sesame Oil

1 Tbsp Rice Vinegar

3 Tbsp Honey

1/4 cup Soy Sauce

10 oz. Microwaveable Rice

(Nutritional facts 219 calories, 13.54 g fat, 15.66 g carbohydrates, 9.5 g protein, 125 mg cholesterol, 943 mg sodium)

How to cook

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Wash the scallions and slice thin.

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Peel garlic cloves and chop or grate to a fine paste.

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Peel ginger with a spoon and grate or chop to a fine paste.

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Cut the chicken thighs into bite-sized chunks.

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Crack the egg into a large mixing bowl.

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Add the corn starch.

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 until smooth.

Add a pinch of salt and a few turns of fresh black pepper. Whisk the batter until smooth.

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Add the diced chicken and toss to coat in batter.

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4". To check if the oil is hot enough, add a small piece of the battered chicken and make sure that the oil bubbles rapidly around the chicken.

Pour cooking oil into a heavy skillet over high heat to a depth of about 1/4". To check if the oil is hot enough, add a small piece of the battered chicken and make sure that the oil bubbles rapidly around the chicken.

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ly, or crowd the pan, or you will cool off the oil too much and end up with soggy chicken.

Add the chicken chunks, one piece at a time. Don't add the pieces too rapidly, or crowd the pan, or you will cool off the oil too much and end up with soggy chicken.

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 brown. Small pieces should be cooked through, but for any larger pieces, you may want to use a thermometer to ensure that they are cooked to 165°F or above. Transfer the finished pieces to paper towels to drain off excess oil.

Flip each piece gently as it cooks to get a nice even coat of crispy golden brown. Small pieces should be cooked through, but for any larger pieces, you may want to use a thermometer to ensure that they are cooked to 165°F or above. Transfer the finished pieces to paper towels to drain off excess oil.

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pan. Keep the sesame seeds swirling around the pan to get them to toast evenly. When they begin to turn a light golden browned, quickly move on to the next steps.

Place a large frying pan over medium heat. Scatter the sesame seeds in the pan. Keep the sesame seeds swirling around the pan to get them to toast evenly. When they begin to turn a light golden browned, quickly move on to the next steps.

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Add the sesame oil.

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Add the crushed ginger.

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Add the crushed garlic.

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Stir in the vinegar.

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Add the soy sauce.

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Add the honey and stir to mix. Bring to a simmer.

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ghly in sauce.

Add the fried chicken morsels to the sauce. Stir to coat the chicken thoroughly in sauce.

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Dump the frozen rice in a bowl and microwave on high for 2 minutes.

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Serve over steamed rice with a garnish of sliced scallions.

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