Sesame Chicken was my favorite dish growing up! I love adding honey to this dish because it adds a more complex sweetness over using plain white sugar. I thought curried Fried Rice and Egg Drop Soup would be a delicious accompaniment and they definitely were!
- 2 lbs Chicken Thighs; deboned and cubed
- 2 cups Buttermilk
- ¼ cup Cornstarch
- 2 large Eggs; whisked
- ¾ cup Flour
- Pinch of Garlic Powder, Salt and Pepper
- 1 cup Chicken Broth
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Sesame Oil
- 1 teaspoon Garlic Chile Paste
- 1 Tablespoon Rice Wine Vinegar
- ½ cup Honey
- 2 Tablespoons Sugar
- Pinch of Ground Ginger
- 1 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
- Oil for frying
- Sesame Seeds for garnish
- In a large, airtight container add chicken and buttermilk. Chill in the fridge for at least 3 hours, preferably overnight.
- The next day, place cornstarch in a large zipper bag with a pinch of salt and the eggs and flour in shallow dishes. Remove the chicken from the buttermilk and place in the zipper bag, tossing until all of the pieces are completely coated.
- Heat a saucepan over medium-high heat and add all of the sauce ingredients, minus the cold water and cornstarch. Bring to a boil then cover and reduce to simmer; whisking frequently.
- In a large skillet or dutch over medium-high heat, add oil and allow to get hot. While it’s heating, remove the chicken from the bag and coat with egg then flour. You can leave the chicken in the flour until it gets tacky to help the coating stick.
- Fry the chicken pieces in batches until the internal temperature reaches 165°F, about 5 minutes, then place on paper towel lined plate to drain excess oil.
- Once the last batch is frying, return the sauce to medium-high heat and, in a small dish, whisk cornstarch and water together. Add to the saucepan and whisk until thickened.
- Add chicken to large bowl and pour sauce over top. Toss to coat and serve with a sprinkle of sesame seeds and chopped green onions.
Looking for a side dish? Try one of these recipes!