This Crispy Sesame Chicken is #1 on our site!

Heat 5 tablespoons of oil in a wok.

Cut 3 chicken breasts into bite-size pieces.

In the first bowl, add 2 eggs.

In the second bowl, add 3 tablespoons of corn flour or corn starch.

In the third bowl, mix together 10 tablespoons of plain all-purpose flour, 0.5 teaspoons of salt, 0.5 teaspoons of pepper, 0.5 teaspoons of garlic salt, and 2 teaspoons of paprika.

Dredge the chicken in the corn flour.

Dip the chicken in the egg, ensuring it's fully coated.

Dredge the chicken in the seasoned flour.

Add the coated chicken to the wok and cook over medium to high heat for about 6 to 7 minutes, turning occasionally until golden brown.

Cook the chicken in two batches to keep it crispy.

Remove the chicken from the wok once cooked.

In the same wok, add 1 tablespoon of sesame oil.

Add 2 cloves of minced garlic to the wok.

Add 1 tablespoon of Chinese rice vinegar to the wok.

Add 2 tablespoons of honey to the wok.

Add 2 tablespoons of sweet chili sauce to the wok.

Add 3 tablespoons of ketchup to the wok.

Add 2 tablespoons of brown sugar to the wok.

Add 4 tablespoons of soy sauce to the wok.

Stir together and cook on high heat until the sauce reduces by about 1/3, which takes about 2 to 3 minutes.

Add the cooked chicken back into the wok and gently toss to coat in the sauce.

Cook for an additional 1 to 2 minutes.

Serve the dish with boiled rice topped with sesame seeds and spring onions or scallions.

Equipment Needed

Spice Level: