Hong Kong-style Sesame Chicken is a popular Chinese-American dish that features crispy, battered chicken pieces coated in a sweet and savory sauce and sprinkled with sesame seeds. The dish is typically served with steamed rice and garnished with chopped green onions.
How To Make:
To make Hong Kong-style Sesame Chicken, boneless, skinless chicken breast or thighs are cut into bite-sized pieces, then coated in a mixture of egg, cornstarch, and flour before being deep-fried until crispy and golden brown. The chicken is then tossed in a sauce made from soy sauce, hoisin sauce, honey, garlic, ginger, and sesame oil, which gives it its signature sweet and savory flavor.
The dish is often garnished with sesame seeds, which add a nutty, toasted flavor and a pleasing crunch. Chopped green onions or cilantro are sometimes added as a garnish as well, providing a fresh, herbaceous contrast to the rich, flavorful sauce.
Tips and Variations:
Tips:
To get a crispy texture, make sure the oil is hot enough before frying the chicken. The oil should be around 350-375°F (175-190°C).
Coat the chicken evenly with the egg and flour mixture before frying to ensure a crispy and uniform coating.
If you prefer a less sweet sauce, you can reduce the amount of honey or use a substitute like brown sugar or agave nectar.
To save time, you can use pre-cut chicken tenders instead of cutting chicken breasts or thighs into pieces.
Variations:
For a healthier option, you can bake the chicken instead of deep-frying it. Simply coat the chicken in the egg and flour mixture and bake at 400°F (200°C) for about 20-25 minutes or until cooked through and crispy.
You can add vegetables such as broccoli, carrots, or peppers to the dish for some extra color and nutrition.
For a spicier version, you can add red pepper flakes or chili paste to the sauce.
You can use different types of meat, such as shrimp or pork, instead of chicken for a different twist on the dish.
For a vegetarian option, you can use tofu instead of chicken and adjust the cooking time accordingly.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 egg
- 1/4 cup flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Vegetable oil for frying
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons toasted sesame seeds
- Green onions, sliced (optional)
Instructions:
Chicken breasts that have been cut into bite-sized pieces are placed in a basin.
In a separate bowl, mix together the soy sauce, Shaoxing wine, cornstarch, and egg. Pour the mixture over the chicken and mix until all the pieces are coated. Marinate for at least 30 minutes.
In another basin, mash together the flour, cornstarch, salt, and baking soda. Shaking off any excess, dip each piece of chicken into the flour mixture.
Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and fry until golden brown and crispy, about 5-7 minutes. Using a slotted spoon, remove the chicken from the pan and set it on a dish covered with paper towels to absorb any extra oil.
In a small saucepan, whisk together the honey, soy sauce, rice vinegar, sesame oil, cornstarch, and water. Bring to a simmer over medium heat and cook until the sauce thickens about 2-3 minutes.
Pour the sauce over the chicken and toss until all the pieces are coated. If desired, top with chopped green onions and toasted sesame seeds. Serve hot with steamed rice.