Sesame chicken traces its origins to Chinese-American cuisine, where it emerged as a fusion of traditional Asian flavors with a Western twist, creating a popular and cherished dish enjoyed worldwide.”
Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- Salt and pepper, to taste
- 2 tablespoons vegetable oil, for frying
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
For Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced diagonally
Instructions:
- In a bowl, toss the chicken pieces with salt, pepper, and cornstarch until well coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry the chicken until golden brown and crispy, about 3-4 minutes per side. Remove the chicken from the pan and place it on a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger.
- In the same skillet or wok, remove any excess oil, leaving about 1 tablespoon. Add the sauce mixture to the pan and bring it to a simmer over medium heat.
- Once the sauce is simmering, add the dissolved cornstarch and water mixture, stirring constantly until the sauce thickens.
- Add the fried chicken pieces to the sauce and toss to coat evenly. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Remove from heat and garnish with sesame seeds and sliced green onions.
- Serve the sesame chicken over steamed white rice or noodles.
