I do a LOT of research on recipes prior to making something I have a hankering for. With SO many cooking blogs, Pinterest pictures, and cook books it can get a little overwhelming so for me it’s important to pick something I’m interested in cooking and focus on that.
With Chinese food being my favorite food item to eat (and one of my favorites to cook) I’m always trying to perfect it, and with this dish I think I finally did.
You’ll notice A LOT of Chinese food recipes on my site, and each is delicious in it’s own way, but this one gives the chicken that extra little crunch that makes you think “wow, is this take out?”.
I found the base of this recipe from http://lecremedelacrumb.com/2014/01/sticky-sesame-chicken-30-minutes.html. She is a self-taught cook just like me and her recipes are absolutely delicious. Her Sticky Sesame Chicken pictures made it an easy choice to try and with some added personal touches, here it is! Thank you le creme de la crumb, for giving me the starting ground 🙂 Check that blog out if you haven’t already, just looking at the pictures will make you drool!
Serves 2 VERY hungry people
2 boneless skinless chicken breasts, chopped into 1.5 inch pieces
1/2 tablespoon oil
3 tablespoons flour
1 egg, lightly beaten
1.5 tablespoons corn starch
1 cup cooked white rice
optional: fresh green onions, chopped
Sesame seeds for topping
For the Sauce: (This sauce is doubled…when pouring on the chicken, use only what you think is needed and you can use the remaining for dipping or topping later on!)
6 tablespoons honey
4 tablespoons ketchup
3 tablespoons sugar
1 tablespoon brown sugar
2 tablespoons white vinegar
3 tablespoons soy sauce
1 teaspoon fresh or powdered ginger
1 teaspoon garlic powder
1 tablespoon cold water + 2 tablespoons corn starch
- To begin, if desired, marinate chicken pieces in soy sauce for 5 hours or longer for a little added flavor. Not necessary, but I always try to marinate my chicken in advance when cooking.
- Whisk all sauce ingredients together, set aside
- Place beaten egg, 3 tablespoons corn starch, and flour in three separate bowls. Dip chicken pieces in egg mixture. I used two forks to pick up each piece and dip (this leaves hands clean and makes the process quicker!)
- Then add the pieces in the flour and toss to coat, shaking off excess
- Then, dip in corn starch
- Heat oil over medium heat in a large pan or skillet. Add chicken and cook, flipping once to ensure even cooking, 5-10 minutes until cooked though.
- Add sauce to your skillet and bring to a boil. Whisk cold water and 2 tablespoons corn starch together in a small bowl until corn starch is dissolved. Add corn starch mixture to skillet.
- Stir until sauce thickens.
- Serve over rice and top with sesame seeds and green onions. Enjoy!
If adding vegetables, cook vegetables in a tablespoon of olive oil, and sprinkle with soy sauce. Once done, add to pan prior to adding sauce, then top chicken and veggies in sauce! I made with white rice and served with a dry white wine.