Simple Sesame Chicken Recipe!

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a vegan alternative to honey.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used in place of sesame oil.

Prepare the vegetables by dicing onions and green pepper into large chunks.

Matchstick the ginger and slice the garlic.

Set up the vegetables on a round plate in a 'wok clock' formation, starting with ginger and garlic at 12 o'clock.

Dice the chicken thigh into even pieces for even cooking.

Marinate the chicken with a quarter teaspoon of five-spice, a generous pinch of sesame oil, a pinch of sugar, and half a tablespoon of light soy sauce. Mix well.

Add one egg to the marinated chicken to help bind the cornflour.

Gradually add cornflour to the chicken until it becomes dry and dusty, ensuring each piece is coated well.

Prepare the sauce by mixing two tablespoons of ketchup, honey, three spoons of water, one spoon of rice vinegar, and a teaspoon of sesame oil.

Heat oil in the wok to 280 degrees Celsius, ensuring it's no more than halfway full.

Deep-fry the chicken in batches, laying it gently into the wok and ensuring it doesn't overcrowd. Cook for 3 to 4 minutes until crispy and floating.

Remove the chicken once cooked and set aside.

In the same wok, add oil and heat it up, then add ginger and garlic at 12 o'clock to season the oil without burning.

Add the onions and peppers, letting them char for about 30 seconds.

Pour the sauce around the edge of the wok and stir gently to combine with the vegetables.

Once the sauce is boiling, add the fried chicken back into the wok and toss everything together.

Finish by adding sesame seeds and tossing once more before serving immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens