This Asian Crispy Sesame Chicken is a delicious homemade alternative to that naughty takeaway!
I think I really wanted to get me a few honey bees.
The measure of nectar we go through on toast (Gracey’s fixation) and in cooking makes we can’t help thinking about why we don’t have a nectar store like Winnie the Pooh! Nectar filled Breakfast lollies, tacky Asian Pork Belly, balsamic-nectar salad dressings., Asian Ribs, Sticky Pork Belly Burger, Chinese Crispy Chicken with Honey Garlic Sauce, Chris even uses it in his Chili Con Carne simply introduce a nectar line into my home and we should be finished with it.This fresh sesame chicken is another for the nectar chronicles. Sweet, pungent, fresh, tacky and somewhat fiery – it considers every contingency for one of these suppers that everybody finishes. Not a piece left.
Indeed, even while shooting this one I got Chris floating over the dish that had a couple of bits of chicken still in it – holding up till I wasn’t looking so he could sneak a couple of pieces!
I let him off with the stipulation that he took care of me a piece too while I was snapping away.I love this as an option in contrast to the Friday night focal point. Can’t deny it’s not the best supper – with the nectar and earthy colored sugar, and obviously a little oil to fresh up that chicken – however it’s still way better than take-out. I serve mine with some steamed brocolli and sugar snap peas to simply help the wellbeing factor.
One thing I should say is that this isn’t a copycat formula. I know sesame chicken is famous at Chinese takeout eateries in the US, yet it’s not something we truly see on Chinese menus in the UK. I’ve never tasted the US rendition, so I can’t say it tastes anything like it.
However, it’s bloomin’ acceptable!
Crispy Sesame Chicken with a Sticky Asian Sauce – tastier than that naughty takeaway and super simple to make. Sweet, salty, crispy, sticky and a little bit spicy – it covers all the bases for one of these meals that everyone polishes off. Its a real family favourite!
- 5 tbsp Vegetable oil
- 2 eggs – lightly beaten
- 3 tbsp cornflour (cornstarch)
- 10 tbsp plain (all-purpose) flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 chicken breast fillets – chopped into bite-size chunks.
- 1 tbsp sesame oil – optional – you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
- 2 cloves garlic – peeled and minced
- 1 tbsp Chinese rice vinegar – white wine vinegar will work too
- 2 tbsp honey
- 2 tbsp sweet chilli sauce – use more or less depending on the brand and how spicy you like it
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soy sauce
- Boiled rice
- 2 tbsp sesame seeds
- Small bunch spring onions/scallions – chopped
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
- Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it’s no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
- Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
* Double these ingredients if you want extra sauce, rather than just coating the chicken.