Sesame Chicken



  • 1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Oil for frying (I used a combination of olive, vegetable and sesame)


  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup honey
  • 1/3 cup soy sauce
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons sesame seeds


  1. Beat the eggs in a bowl.
  2. Place the flour, 1/2 cup of cornstarch, salt and pepper in a shallow bowl or on a plate, and stir to combine.
  3. Dredge each piece of chicken in the eggs, then in the flour mixture. Repeat the process with all of the chicken.
  4. Heat enough oil (at least 2 inches deep) to fry the chicken in a deep pan or wok to 350 degrees.
  5. Add 10-12 pieces of chicken to the oil at a time, and cook for about 5-7 minutes (depending on size of pieces) or until crispy and golden brown. Repeat the process with the remaining chicken.
  6. Drain the chicken and transfer to a plate covered with paper towels
  7. In a medium bowl or glass measuring cup, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch, whisking until smooth.
  8. Heat the tablespoon of olive oil in a large pan over medium heat.
  9. Add the garlic to the oil and cook for 30 seconds.
  10. Stir in the honey sauce mixture and bring to a simmer, cooking for about 5 minutes, or until just thickened.
  11. Add the fried chicken pieces to the sauce, toss to coat, and cook on low for a couple minutes to heat through.
  12. Serve over cooked rice and sprinkle with sesame seeds.

The original recipe for this sensational sesame chicken can be found here.

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