Name: Crispy Sesame Chicken with a Sticky Asian Sauce
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 4 servings
Cuisine: Dinner
Ingredients: 1 1/4 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 cup cornstarch; 2 large eggs; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Vegetable oil, for frying (about 1/2 cup); 3 tablespoons soy sauce (low sodium if preferred); 3 tablespoons honey; 2 tablespoons ketchup; 1 tablespoon rice vinegar; 1 tablespoon brown sugar; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 teaspoon toasted sesame oil; 2 teaspoons cornstarch (for sauce); 2 tablespoons water (for sauce slurry); 2 tablespoons sesame seeds, toasted (for garnish); 2 green onions, thinly sliced (for garnish); Cooked white rice, for serving

Instructions

1
Pat chicken pieces dry, season with salt and pepper, and toss with beaten eggs to coat.
2
Dredge each piece of chicken in cornstarch until evenly coated. Shake off excess.
3
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches for 3-4 minutes per side, or until golden and crispy. Drain on paper towels.
4
In a small saucepan, whisk together soy sauce, honey, ketchup, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Bring to a simmer.
5
Stir together 2 teaspoons cornstarch and 2 tablespoons water. Whisk slurry into the simmering sauce and cook 2-3 minutes until thick and glossy.
6
Toss hot, crispy chicken with the sticky sauce. Sprinkle with sesame seeds and green onions. Serve over rice.

Crispy Sesame Chicken with a Sticky Asian Sauce

Crispy Sesame Chicken with a Sticky Asian Sauce

Ingredients

Instructions

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