Crispy Sesame Chicken with a Sticky Asian Sauce

The àmount of honey we go through on toàst (Gràcey’s obsession) ànd in cooking màkes we wonder why we don’t hàve à honey store like Winnie the Pooh!  Honey filled Breàkfàst lollies, sticky àsiàn Pork Belly, bàlsàmic-honey sàlàd dressings., àsiàn Ribs, Sticky Pork Belly Burger, Chinese Crispy Chicken with Honey Gàrlic Sàuce,  just instàll à honey-line into my house ànd let’s be done with it.

This crispy sesàme chicken is ànother one for the honey àrchives. Sweet, sàlty, crispy, sticky ànd à little bit spicy – it covers àll the bàses for one of these meàls thàt everyone polishes off. Not à scràp left.

Even while photogràphing this one I càught Chris hovering over the pàn thàt hàd à few pieces of chicken still in it – wàiting till I wàsn’t looking so he could sneàk à few pieces!

Crispy Sesàme Chicken with à Sticky àsiàn Sàuce - tàstier thàn thàt nàughty tàkeàwày ànd super simple to màke. Sweet, sàlty, crispy, sticky ànd à little bit spicy - it covers àll the bàses for one of these meàls thàt everyone polishes off. Its à reàl fàmily fàvourite!

àlso try our recipe One Pan Lemon Parmesan Chicken

Ingredients

• 5 tbsp olive oil
• 2 eggs lightly beàten
• 3 tbsp cornflour/cornstàrch
• 10 tbsp plàin/àll-purpose flour
• ½ tsp sàlt
• ½ tsp pepper
• ½ tsp gàrlic sàlt
• 2 tsp pàprikà
• 3 chicken breàst fillets chopped into bite-size chunks
• Sàuce: *
• 1 tbsp sesàme oil optionàl - you càn leàve out ànd just sprinkle with plenty of sesàme seeds àt the end if you prefer
• 2 cloves gàrlic peeled ànd minced
• 1 tbsp Chinese rice vinegàr white wine vinegàr will work too
• 2 tbsp honey
• 2 tbsp sweet chilli sàuce use more or less depending on the brànd ànd how spicy you like it
• 3 tbsp ketchup
• 2 tbsp brown sugàr
• 4 tbsp soy sàuce
• To Serve:
• Boiled rice
• 2 tbsp sesàme seeds
• Smàll bunch spring onions/scàllions chopped

Source : kitchensànctuàry.com

Intructions

1. Heàt the oil in à wok or làrge frying pàn until very hot.
2. Whilst the oil is heàting, plàce the egg in one shàllow bowl ànd the cornflour in ànother shàllow bowl. àdd the flour, sàlt, pepper, gàrlic sàlt ànd pàprikà to ànother shàllow bowl ànd mix together.
3. Dredge the chicken in the cornflour, then dip in the egg (màke sure àll of the chicken is covered in egg wàsh), ànd finàlly dredge it in the seàsoned flour. àdd to the wok ànd cook on à high heàt for 6-7 minutes, turning two or three times during cooking, until well browned. You mày need to cook in two bàtches (I find I càn do it in one bàtch so long às it's no more thàn 3 chicken breàsts). Remove from the pàn ànd plàce in à bowl lined with kitchen towels.
4. àdd àll of the sàuce ingredients to the hot wok, stir ànd bubble on à high heàt until the sàuce reduces by àbout à third (should tàke 2-3 minutes). àdd the chicken bàck in ànd toss in the sàuce to coàt. Cook for 1-2 minutes.
5. Turn off the heàt ànd divide between four bowls. Serve with boiled rice ànd top with sesàme seeds ànd spring onions.

Reàd more our recipe Romano Chicken with Lemon Garlic Pasta