Crispy Sesame Chicken with a Sticky Chinese Sauce Super simple to make. Sweet, salty, crispy, sticky and a little bit spicy it ticks all boxes. we served it with plain boiled rice.
INGREDIENTS
5 tablespoons Vegetable oil
2 eggs lightly beaten
3 tablespoons cornflour
10 tablespoons plain flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic salt
2 teaspoons paprika
3 chicken breast fillets
For the Sauce: Double these ingredients if you want extra sauce, rather than just coating the chicken.
1 tablespoon sesame oil optional
2 cloves garlic peeled and minced
1 tablespoon Chinese rice vinegar
2 tablespoons honey
2 tablespoons sweet chilli sauce
3 tablespoons ketchup
2 tablespoons brown sugar
4 tablespoons light soy sauce
Boiled rice
2 tablespoons sesame seeds
Small bunch spring onions chopped
METHOD
Heat the oil in a wok until very hot.
Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl.
Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
Dredge the chicken in the cornflour, then dip in the egg, and finally dredge it in the seasoned flour.
Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. Remove from the pan and place in a bowl lined with kitchen towels.
Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
Return the chicken into the wok and toss in the sauce to coat. Cook for 1-2 minutes.
Turn off the heat and divide between four bowls.
Serve with boiled rice and top with sesame seeds and spring onions.
Oringinal Recipe BBC Good Food
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