Umami Recipes
Umami Recipes

Sesame Chicken




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1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces

2 eggs beaten

salt and pepper to taste

1/2 cup all purpose flour

1/2 cup cornstarch

oil for frying


1 teaspoon vegetable oil

1 teaspoon minced fresh garlic

1/4 cup honey

1/4 cup soy sauce (reduced sodium if possible)

2 tablespoons ketchup

3 tablespoons brown sugar

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons cornstarch

2 tablespoons sesame seeds

2 tablespoons sliced green onions


Place the eggs, salt and pepper in a bowl. Stir to combine

Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to combine.

Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.

Heat 3 inches of oil in a deep pan to 350 degrees F

Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken

Drain the chicken on paper towels

While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.

Heat the teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.

Add the crispy chicken to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve.


The sauce can be made up to two days before you plan to serve it.




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