Description
A delightful fusion of crispy fried chicken coated in a sweet and tangy sesame glaze, perfect for weeknight dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 large egg (at room temperature)
- 1/2 cup cornstarch
- 1 cup tempura batter mix
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon red pepper flakes
- Cooked rice or noodles
- Fresh vegetables: broccoli, bell peppers, or snap peas
Instructions
- Cut the chicken into bite-sized pieces and marinate them in a mixture of soy sauce, sesame oil, and honey for 30 minutes.
- In a bowl, whisk together the egg and cornstarch until combined and smooth.
- Dip each piece of marinated chicken into the batter, ensuring it’s well-coated, and then toss it in the tempura batter until fully covered.
- In a large skillet, heat about 2 inches of oil over medium-high heat (around 350°F/175°C). Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per side.
- In a separate bowl, mix together soy sauce, honey, and red pepper flakes.
- Once the chicken is crispy, remove it from the oil and place on paper towels. Toss the chicken in the sauce until well coated.
- Serve your crispy sesame chicken over rice or noodles with fresh vegetables on the side.
Notes
Leftover crispy sesame chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain that crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg