One of my sister’s favourite meals when she comes to visit is sesame chicken. Now I’m not saying this recipe is authentic but this recipe is the bomb.com. It makes the crispiest chicken and the suace coated over the chicken tastes exactly like the Chinese takeout that you purchase. Also, if you’re a sauce kind of person double the sauce recipe! Trust me, the sauce goes great on everything, you can never have enough sauce right? The recipe can easily be freshened up to be a healthier option, since new year’s is just around the corner and we all have that goal to lose 10 pounds every year.
It takes about forty minutes from preparation to final dish and makes for a killer weeknight meal. Serve with rice and stir fried vegetables and you’ll be wishing there were leftovers for lunch the next day.
Ingredients
vegetable oil
2 chicken breasts
1 cup flour
2 eggs beaten
1 cup corn starch
For the sauce
4 tablespoons ketchup
3 tablespoons honey
3 tablespoons white sugar
3 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon brown sugar
1 teaspoon garlic powder
1/4 teaspoon salt
Directions
Begin by preparing the sauce. Add all the sauce ingredients in a bowl and mix until combined and set aside. Next, cut the chicken into bite size pieces. Set up your coating station by filling three seperate bowls with flour, beaten egg and corn starch. Dip the chicken into the flour followed by the egg and finally the corn starch. Repeat until all the chicken is coated (for the healthier verison, skip this step and cook with less oil). On medium heat at the stove, fill the pan with vegetable oil, making sure the bottom of the pan is covered.Once the oil is heated, place the chicken and cook until golden brown colour (about 3-4 minutes). Add the sauce to the pan and let cook until the sauce has thickened (about 1 minute). Allow to cool and enjoy over vegetables and rice!
Note: the corn starch that is coated on the chicken allows for the sauce to thicken, it will not be thickened if going the healthier route. For a thicker sauce in the healthier version, add 1 tablespoon cornstarch to 1 tablespoon of cold water. Add the slurry to the sauce as it cooks and it will thicken.
