Description
Deliciously crispy chicken coated in a savory sesame sauce, served over rice or noodles.
Ingredients
Scale
- 500 grams Chicken (sliced)
- 1 large Egg White
- 50 grams Cornstarch (or tapioca starch for gluten-free)
- to taste Salt
- to taste Pepper
- 100 ml Oil (vegetable or canola)
- 50 ml Sesame Oil (or olive oil as substitute)
- 4 cloves Garlic (minced)
- 1 inch Ginger (minced)
- 5 pieces Dried Chilies (adjust for heat)
- 3 tbsp Ketchup (or tomato paste)
- 3 tbsp Soy Sauce (or tamari for gluten-free)
- 1 tbsp Chili Garlic Sauce (or Sriracha)
- 1 tbsp Vinegar (rice vinegar preferred)
- 1 tbsp Sugar (or honey/agave alternative)
- 2 stalks Green Onions (chopped)
- to taste Sesame Seeds (for sprinkling)
Instructions
- In a bowl, mix sliced chicken with egg white, cornstarch, salt, and pepper. Allow to marinate for about 10–15 minutes.
- Heat oil in a skillet over medium-high heat. Fry marinated chicken in batches until golden brown and crispy, about 5-7 minutes. Transfer to paper towels.
- In the same skillet, sauté garlic, ginger, and dried chilies in sesame oil for 1–2 minutes. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Simmer for 2–3 minutes.
- Add the fried chicken to the skillet, tossing to coat in the sauce. Simmer for another minute.
- Garnish with chopped green onions and sesame seeds. Serve over hot steamed rice, noodles, or in lettuce cups.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the number of dried chilies based on your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg