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Sesame Chicken

Crunchy, golden-brown bites of chicken coated in a sweet, sticky sauce that brings nostalgia and comfort.

Ingredients

Scale
  • Vegetable oil, for frying (about 5 cups)
  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tsp. cornstarch, divided
  • 2 large egg whites
  • 3 Tbsp. toasted sesame oil, divided
  • 1 1/2 cups panko breadcrumbs
  • 1 lb. chicken tenders, cut into 1-inch pieces
  • 1 tsp. garlic powder
  • Kosher salt
  • 1/2 cup low-sodium chicken broth or water
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup ketchup
  • 1 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. sriracha
  • 1 scallion, thinly sliced
  • 2 Tbsp. toasted sesame seeds
  • Cooked white rice, for serving

Instructions

  1. Pour vegetable oil into a medium Dutch oven or large, heavy skillet to a depth of about 2 inches and heat over medium heat until the oil reaches 350°F.
  2. Set up a breading station: In one shallow bowl, whisk together flour and 1/4 cup cornstarch. In another shallow bowl, whisk egg whites and 1 Tbsp. sesame oil. In a third bowl, place the breadcrumbs.
  3. Season chicken with garlic powder and 1 tsp. salt. Coat chicken pieces in the flour mixture, dip into the egg mixture, and then roll in the breadcrumbs, pressing gently to stick.
  4. Fry chicken pieces in batches for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate and season with salt.
  5. In a small bowl, combine broth and remaining 2 tsp. cornstarch until dissolved. In a large nonstick skillet over medium heat, combine the cornstarch mixture, soy sauce, honey, ketchup, vinegar, sriracha, and remaining 2 Tbsp. sesame oil. Bring to a simmer and cook, stirring occasionally, until thickened, about 4 to 5 minutes.
  6. Add the fried chicken to the skillet and toss to coat in the sauce.
  7. Serve chicken and sauce over cooked white rice, garnished with sliced scallions and toasted sesame seeds.

Notes

For a healthier version, consider using chicken breast and whole wheat breadcrumbs.

Nutrition