Crispy Sesame Chicken with a Sticky Asian Sauce

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Put the beaten egg in one shallow bowl and the cornflour in another. In a third shallow bowl, mix the flour, salt, pepper, garlic salt and paprika.
2. Heat the oil in a wok or large frying pan until hot.
3. Coat the chicken pieces in cornflour, dip them in the egg until fully covered, then coat them in the seasoned flour.
4. Add the chicken to the wok and cook on high heat for 6-7 minutes, turning two or three times, until well browned. Cook in two batches if needed (no more than 3 breasts at once).
5. Move the cooked chicken to a bowl lined with kitchen towels.
6. Add the sauce ingredients (sesame oil if using, garlic, rice vinegar, honey, sweet chilli sauce, ketchup, brown sugar, soy sauce) to the hot wok. Bubble on high heat for 2-3 minutes until reduced by about a third.
7. Return the chicken to the wok, toss to coat, and cook for 1-2 minutes.
8. Turn off the heat and divide between four bowls. Serve with boiled rice, topped with sesame seeds and chopped spring onions.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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