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Sesame chicken – a perfect harmony of crispy chicken and savory-sweet sauce.
1 pound chicken thighs, boneless and skinless, cut into 1-inch chunks
1/2 cup cornstarch
1/2 cup flour
2 egg whites
1/2 cup cold seltzer water
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup brown sugar
1 tablespoon corn starch (diluted in cold water)
1/2 cup ketchup
2 teaspoons sesame oil (optional)
1/4 cup honey
2 cloves garlic, crushed
In a mixing bowl, combine the cornstarch, flour, egg whites, and cold seltzer for the batter.
Heat a deep frying pan or a pot with vegetable oil over medium-high heat. You want enough oil to submerge the chicken pieces.
Dip each chicken piece into the tempura batter, ensuring it is coated evenly. Allow any excess batter to drip off before carefully placing the chicken into the hot oil. Fry the chicken in batches to avoid overcrowding the pan.
Cook the chicken for about five to six minutes, or until golden brown and crispy. Use a slotted spoon or tongs to transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Repeat this process with the remaining chicken pieces.
In a small saucepan, combine the soy sauce, vinegar, brown sugar, diluted cornstarch, ketchup, sesame oil (if using), honey, and crushed garlic. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a simmer. Cook for two to three minutes, stirring constantly, until the sauce thickens and becomes glossy.
Add the fried chicken pieces to the saucepan and toss gently until each piece is coated with the sauce. Continue cooking for an additional one to two minutes to allow the flavors to meld together.
Remove from heat and transfer the sesame chicken to a serving dish. Garnish with sesame seeds and chopped green onions, if desired.
Serve the sesame chicken hot with steamed rice or noodles. Enjoy the perfect harmony of crispy chicken and savory-sweet sauce!
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