Crispy Sesame Chicken is moist and tender chicken on the inside with a crispy, crunchy crust on the outside. The crispy chicken is tossed in a sweet sauce then served over rice and topped with sesame seeds and/or green onions. Serve this dish with a salad or vegetables for a complete meal. If you like sauce to pour over the rice, you can double the sauce portion of the recipe.
I found this recipe on the Kitchen Sanctuary site. I didn't alter the recipe except for adjusting the time and adding steps. There seems to be a trend with recipes these days to show a short prep time.
Short prep times can be appealing to cooks. The ingredients list assumes some prep work has been done before you start the recipe. For example, chicken cut up in bite size pieces. I don't think you can purchase chicken cut in bite-size pieces, so, you have to take time to cut up the chicken.
At least for me, recipes that include prep work in the ingredients take longer than the time estimates that are included with the recipe because that prep work is not included in the time estimates. If any recipe that I post includes cut up chicken or vegetables in the ingredient list, I try to include the time to do that work in the prep work time estimate. I think it is a more accurate representation of how long a recipe will take you to make.
The ingredients list from the original recipe includes chicken cut into bite-size pieces. Cutting up chicken breasts into bite-size pieces can take several minutes, which can lengthen the time to takes to prepare the recipe.
For me, cutting up the chicken should be included in the time estimate. So, in my version of the recipe, I include steps to cut up the chicken as well as including time to do the activity in my time estimates. I'd rather over estimate the recipe times than under estimate it. I don't like to make a recipe that has a time estimate of a 15 minute prep time and it takes me 30-40 minutes to prep it.
There are quite a few bite-size pieces of chicken in two chicken breasts. The chicken breasts that I get from a local butcher are a bit big. I end up with about 4-cups of cut up chicken from two chicken breasts. It takes some time to triple dip each piece of chicken then fry each bite-size piece of chicken until crispy.
When dipping the chicken pieces, shake off any excess cornstarch before dipping into the egg because you will end up with clumps of cornstarch on the chicken and in your bowl. Make sure that the chicken is coated with the beaten egg but let any excess drip off because, like the cornstarch, the flour can form clumps on the chicken and in the bowl. Shake off any excess flour before cooking so that you won't have loose flour in your cooking oil.
After cooking the chicken, serve it over cooked rice then top it with sesame seeds and/or green onions.
Serve this dish with a side salad or vegetables to make it a complete meal. This dish refrigerates and reheats well.
Another crispy chicken dish that is served over rice and topped with sesame seeds is Pineapple Chicken. It's another fan favorite meal!
I hope you enjoy the Crispy Sesame Chicken!
Crispy Sesame Chicken
- 2 chicken breasts, boneless and skinless about one pound depending on the size of the chicken breasts, or 4-cups of cut up chicken
- 2 jumbo eggs
- 4 teaspoons cornstarch
- 10 tablespoons all-purpose flour
- 1/2 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1/2 teaspoon granulated garlic
- 2 teaspoon paprika
- 5 tablespoons vegetable oil more or less as needed
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic or 2 cloves of garlic
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 4 tablespoons soy sauce
- 2 tablespoons sesame seeds optional
- 2 tablespoons spring onions optional
- Cut the chicken into bite-size pieces. Set aside.
- Lightly beat the eggs in a shallow bowl. Set aside.
- Mix the cornstarch, flour, salt, pepper, granulated garlic and paprika in another shallow bowl. Set aside.
- Mix all of the sauce ingredients in a bowl, then set aside.
- If you are planning on topping your Crispy Sesame Chicken with green onions, chop them then set them aside.
- Dredge a piece of chicken in cornstarch mixture and shake off any excess cornstarch.
- Dip the piece of chicken in the egg mixture making sure that the chicken is coated with the egg. Let any excess egg drip off.
- Dredge the piece of chicken in the flour mixture and shake off any excess flour. Set the piece of chicken on a plate.
- Repeat the steps to dredge and coat the chicken with all of the pieces of chicken.
- Heat the vegetable oil in a large skillet or wok.
- Place the chicken pieces in the skillet or wok and cook until golden brown. Turn chicken over during the cooking time so that it gets golden brown on all sides. There is more chicken than what will fit in on of my skillets, so I use two skillets to reduce cooking time.
- Remove the chicken from the skillet or wok and place on a paper towel lined plate.
- Remove any oil left in the skillet or wok then add the sauce to the skillet and boil for 2-3 minutes. The sauce will thicken and reduce by about 1/3.
- Add the chicken to the skillet or wok and toss to coat. Cook for another 1-2 minutes.
- Serve chicken over rice.
- Top with sesame seeds and/or green onions, as desired.