A delicious American Chinese food recipe for sweet spicy sesame chicken. Quick to make and great with rice.
Course Appetizer, Main Course, Main Dish, Side Dish
Cuisine American-Chinese, Chinese, Fusion
Keyword Easy Chinese Food, Sweet Spicy Sesame Chicken
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
pan or wok
Sweet Spicy Sesame Chicken
4Chicken Breastscut into bite size pieces
75gramsPotato Starchyou'll need less than 75 grams most likely, but having more helps to coat everything better
150gramsFlourAP is fine
1tspBlack Pepperfreshly cracked
1tbspPaprikaI used Hungarian sweet smoked paprika
1tspMSGoptional. I know some people believe that MSG is bad for you, but it's not and it helps the dish.
100mlSunflower Oilmore or less depending on the size of your pan. I just use enough to coat the bottom, see pictures for example. You can also use other oil like avocado or rapeseed.
2tbspSesame Seedsor less if you don't want it to be too sesame-y
Sweet Spicy Sesame Sauce
60mlDark Soy SauceLee Kum Kee is a good brand for this
1tbspRice Wine Vinegar
1tbspChili Pasteoptional, leave out if you don't like spicy
3tbspThai Sweet Chili Sauce
2tspRed Chili Flakes
In a mixing bowl add all the sauce ingredients and whisk together. Set aside.
Set up three bowls/dishes. One for the beaten egg, one for the flour, and one for the potato starch. I suggest using a mixing bowl for the potato starch so you can just toss to coat all the chicken pieces. For the seasoned flour add the flour, salt, garlic powder, paprika, black pepper, and msg.
Set a pan or a wok on high heat and add the oil. Toss the chicken in the corn starch, then dip in beaten egg, then in the seasoned flour. Place the chicken into the hot oil for about 1 minute per side. Make sure the chicken pieces aren't touching. When done, remove with a slotted spoon and place on a paper towel lined plate.
When all the chicken is done (and you have about 3 tbsp of oil left in the pan, if you have too much you can pour some out) pour the sauce directly into the hot pan. It may bubble and sputter a bit, but just stir it around for a bit. When the sauce is about 30% reduced then reintroduce the chicken and give everything a good toss. Add the sesame seeds and toss again.
Plate this sweet spicy sesame chicken with white rice and green onion. Enjoy!
This dish will hold for a week in a sealed container in the fridge. But I doubt it will last that long!