Sesame Chicken Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 32 minutes

Ingredients

½ cup light brown sugar

¼ cup soy sauce

¼ cup rice vinegar

4 tsp cornstarch

¼ cup water

1 tbsp sesame oil

1 tbsp toasted sesame seeds

2 garlic cloves (minced)

6 boneless skinless chicken thighs (cubed into bite sized pieces, about 1 1/2 pounds)

¼ cup cornstarch

½ cup all purpose flour

2 large eggs

1 cup cold seltzer water

salt and pepper to taste

2 cups vegetable oil

2 tsp toasted sesame seeds

1 green onion (thinly sliced)

Directions

Place all sauce ingredients into a mixing bowl and whisk together.

Preheat oil, in a wok or tall sided pot, to 350˚F.

Toss cubed chicken thighs generously in salt and pepper.

Batter: In a mixing bowl whisk together cornstarch and flour. Whisk in eggs and seltzer water until a smooth batter forms.

Add seasoned chicken cubes to batter and stir to coat.

In small batches remove chicken from batter, allowing excess to drip off and transfer to hot frying oil.

Frying: Fry coated chicken for 4 to 5 minutes or until crispy and cooked through. Transfer fried chicken to a baking sheet lined with a cooling rack (or lined with paper towels) and repeat until all chicken has been fried.

Drain oil from wok and place over medium-high heat (or place a clean, large skillet over medium-high heat). Add sauce to wok or skillet and stir together until sugar dissolves and sauce thickens, 1 to 2 minutes.

Assemble: Add chicken to sauce and quickly toss together until all chicken is fully and evenly coated. Top with more toasted sesame seeds and sliced green onions and serve with steamed rice.

Nutrition

• Calories: 394 kcal
• Total Fat: 17 g
• Saturated Fat: 8 g
• Cholesterol: 162 mg
• Sodium: 677 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 18 g
• Protein: 26 g