1 1/2 lbs. boneless skinless chicken breasts or thighs, cut into bite-sized pieces (680g)
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for frying
For the Sauce:
2 tablespoons sesame seeds
1/2 tablespoon olive oil
2 cloves garlic finely minced
1/3 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1/4 cup honey
2 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon chili sauce sambal oelek
2 tablespoons cornstarch
1/4 cup cold water
2 green onions thinly sliced
In a bowl, beat the eggs and combine them with cornstarch, salt, and black pepper. Add the chicken and stir until well-coated.
Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Once the oil reaches 350 degrees Fahrenheit (175 degrees Celsius), fry the chicken pieces until they turn golden brown and crispy. Place the fried chicken on paper towels to drain excess oil.
In a large dry skillet over medium-high heat, toast the sesame seeds, shaking the skillet several times until they turn lightly golden. Transfer the sesame seeds to a small bowl.
In the same skillet, heat a little olive oil over low heat. Add the minced garlic and cook for 1 minute, stirring constantly. Then, add soy sauce, rice vinegar, sesame oil, honey, brown sugar, ketchup, and chili sauce.
In a separate bowl, mix cornstarch with cold water until dissolved. Whisk the cornstarch mixture into the sauce and cook until the sauce thickens.
Add the fried chicken to the skillet and stir gently to coat the chicken with the sauce. Garnish with sliced green onions and toasted sesame seeds.
Serve the Sesame Chicken over rice or Chinese noodles, and enjoy the symphony of flavors!
Feel free to adjust the sweetness or spiciness of the sauce according to your personal preference. Add more honey for a sweeter taste or increase the chili sauce for an extra kick.
To make it a complete meal, consider adding stir-fried vegetables such as bell peppers, snap peas, or broccoli to accompany the Sesame Chicken.