I didn’t even realize that I liked Chinese food until after I was married, and then, the first dish that I tried at a little take-out place in Charlotte, NC was Sesame Chicken. It was crispy, sweet, tangy, moist, and delicious, and I wondered how I’d lived so long without it. We ordered it on a regular basis, and all was well in my world.
Four years later, we moved to a new state, and I had to deal with the trauma of not being able to find a place that prepared such delicious sesame chicken. (It’s true that you don’t know what you’ve got until it’s gone), and I missed it! Over the years, I found some new favorites, but sometimes, I think about that place, and miss my first love.
Then one day, I was scrolling through some recipes, and I saw one for sesame chicken. Why had it never occurred to me to try making it???? I started experimenting, and after some trial and error, I’m happy to say that we’re reunited, and it tastes so good!
- 2 pounds boneless, skinless chicken breasts
- 3 eggs, room temperature
- 1 cup cornstarch
- Garlic salt and fresh black pepper
- ½ cup canola oil
- 2 green onions, sliced
- ½ -1 teaspoon sesame seeds for garnish
- ¾ cup honey
- ½ cup soy sauce
- ½ cup rice wine vinegar
- ½ cup brown sugar
- ½ cup ketchup
- 1 teaspoon crushed garlic
- 1 tablespoon cornstarch
- Whisk together all ingredients and set aside.
- Cut chicken breasts into bite-sized pieces, place in a large bowl, and season with garlic salt and fresh pepper.
- Place cornstarch in one small mixing bowl and beaten eggs in another. Toss chicken pieces with beaten eggs first then coat with cornstarch, and set on a clean plate.
- Heat canola oil in a large skillet or wok over medium-high heat, and cook chicken pieces until browned. Transfer chicken to a plate lined with paper towels, and drain oil from pan.
- Return pan to medium heat, and pour in sauce. Bring to a boil, and cook for 2 minutes, stirring occasionally. Remove from heat. Place chicken pieces back in pan, and toss to coat with sauce. Garnish with sesame seeds and green onion slices, and serve immediately.
Whisk together the following:
¾ cup honey
½ cup soy sauce
½ cup rice wine vinegar
½ cup brown sugar
½ cup ketchup
1 teaspoon crushed garlic
1 tablespoon cornstarch
Set aside.
Cut 2 pounds of chicken breasts into bite-sized pieces, and …
… and season with garlic salt and fresh black pepper.
In a small mixing bowl lightly beat
3 eggs
and …
Measure
1 cup cornstarch
into another small bowl.
Pour the beaten eggs over the seasoned chicken, and stir until all coated.
Working with 4 or 5 pieces at a time, coat chicken with cornstarch, and …
Set aside until all pieces are done.
In a large skillet or wok over medium-high, heat,
½ cup canola oil
Cook chicken pieces in a single layer.
Stir occasionally so that all sides brown evenly. This should take 6-10 minutes, and may require multiple batches, depending on the size of your pan.
Transfer chicken to a plate lined with paper towels, and …
… drain oil from pan.
Return pan to medium heat, and …
pour in sauce.
Bring to a boil, and cook for 2 minutes, stirring occasionally.
Remove from heat, place chicken pieces back in pan, and …
… toss to coat with sauce.
Sprinkle with
½ -1 teaspoon sesame seeds
Serve immediately, garnished with sliced green onions.
Enjoy with rice.
Mmm Hmm!
Delicious!
If you want the same flavor with less of a crunch, do this.
Reverse the coating order. First coat the pieces in cornstarch, then dip in the beaten eggs.
SIMPLE!