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Cut the chicken breasts into bite-sized pieces. Place the chicken pieces in a bowl.

Season the chicken with a pinch of salt, a pinch of black pepper, and garlic powder. Add 1 tablespoon of soy sauce and 1 egg to the bowl. Mix thoroughly until the chicken is well coated with the seasonings and egg.

Add 1/4 cup of cornstarch to the chicken and mix. Then add another 1/4 cup of cornstarch and 1/4 cup of flour, mixing well after each addition until all chicken pieces are fully coated.

In a separate bowl, combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup honey, and 1 tablespoon sesame oil. Grate 2 teaspoons of fresh ginger and mince 2 cloves of garlic directly into the sauce mixture. Stir to combine.

In a small separate bowl, create a cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons of water. Add the cornstarch slurry to the main sauce mixture and stir until well combined.

Heat a generous amount of oil (about 2 cups) in a large pan over medium-high heat.

Once the oil is hot, carefully place the coated chicken pieces into the pan in a single layer, being careful not to overcrowd it. Fry the chicken until it is golden brown and crispy on all sides (approximately 3-4 minutes per side or until cooked through).

Remove the cooked chicken from the pan and place it on a wire rack or paper towel-lined plate to drain excess oil.

Remove most of the oil from the pan, leaving a small amount. Pour the prepared sauce into the pan. Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency.

Return the fried chicken pieces to the pan with the thickened sauce. Toss the chicken until each piece is evenly coated with the sauce.

Transfer the sesame chicken to a serving dish. Garnish generously with sesame seeds and chopped green onion before serving.


Cut the chicken breasts into bite-sized pieces. Place the chicken pieces in a bowl.

Season the chicken with a pinch of salt, a pinch of black pepper, and garlic powder. Add 1 tablespoon of soy sauce and 1 egg to the bowl. Mix thoroughly until the chicken is well coated with the seasonings and egg.

Add 1/4 cup of cornstarch to the chicken and mix. Then add another 1/4 cup of cornstarch and 1/4 cup of flour, mixing well after each addition until all chicken pieces are fully coated.

In a separate bowl, combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup honey, and 1 tablespoon sesame oil. Grate 2 teaspoons of fresh ginger and mince 2 cloves of garlic directly into the sauce mixture. Stir to combine.

In a small separate bowl, create a cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons of water. Add the cornstarch slurry to the main sauce mixture and stir until well combined.

Heat a generous amount of oil (about 2 cups) in a large pan over medium-high heat.

Once the oil is hot, carefully place the coated chicken pieces into the pan in a single layer, being careful not to overcrowd it. Fry the chicken until it is golden brown and crispy on all sides (approximately 3-4 minutes per side or until cooked through).

Remove the cooked chicken from the pan and place it on a wire rack or paper towel-lined plate to drain excess oil.

Remove most of the oil from the pan, leaving a small amount. Pour the prepared sauce into the pan. Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency.

Return the fried chicken pieces to the pan with the thickened sauce. Toss the chicken until each piece is evenly coated with the sauce.

Transfer the sesame chicken to a serving dish. Garnish generously with sesame seeds and chopped green onion before serving.
