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Writer's pictureThe Aussie Chef

Sesame chicken

Crispy and sticky chicken with a hint of spice…


 

Ingredients


Vegetable oil for deep frying

3 chicken breasts, diced into bite sizes cubes

2 eggs, beaten

3 tablespoons cornstarch

140g plain flour

2 teaspoons smoked paprika

1 teaspoon garlic powder

½ teaspoon cayenne pepper

Sea salt

Black pepper


For the sauce


Sesame oil

2 cloves garlic, minced

1 tablespoon rice wine vinegar

2 tablespoons honey

2 tablespoons sweet chilli sauce

3 tablespoons tomato sauce

3 tablespoons light brown sugar

4 tablespoons soy sauce

2 teaspoons sesame seeds

2 spring onions, finely diced

 

Method


Step 1


Heat enough vegetable oil in a large dutch oven until very hot. Ensure not to fill your pot more than halfway to avoid it boiling over.


Step 2


Wisk eggs in a bowl, fill another bowl with the cornstarch, and a third bowl with the plain flour. Season the plain flour with sea salt, black pepper, garlic powder and cayenne pepper.


Step 3


Dredge the chicken cubes in cornstarch, then the egg mixture and finally the seasoned flour.


Step 4


Combine all the sauce ingredients into a bowl and mix well. Set aside. Once the oil is hot, add the chicken pieces in batches and deep fry for 3-4mins. Once cooked, remove from the oil and drain on paper towel.


Step 5


Heat a small pan on a medium-high heat and add the sauce until bubbling and slightly thickened. This should not take more than 1-2min. Toss in the cooked chicken pieces and stir to coat.


Serve the coated chicken atop steamed rice, topped with sesame seeds and diced spring onions.

 

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