Recipe Background
Nothing compares to the finger-licking, lightly nutty, delightfully sweet sauce coating everything in the Sticky Sesame Chicken dish. Well, except for the savory and crispy chicken and the bed of rice, both for their own delicious merits but also because they're perfectly positioned to pick up every drop of that amazing sauce! Seriously, you'll want to eat the Sticky Sesame Chicken sauce with a spoon. This is certainly a speedy way to cook up a fantastic weeknight dinner!
Nothing compares to the finger-licking, lightly nutty, delightfully sweet sauce coating everything in the Sticky Sesame Chicken dish. Well, except for the savory and crispy chicken and the bed of rice, both for their own delicious merits but also because they're perfectly positioned to pick up every drop of that amazing sauce! Seriously, you'll want to eat the Sticky Sesame Chicken sauce with a spoon. This is certainly a speedy way to cook up a fantastic weeknight dinner!
Ingredients
For the sauce:
- 6 tablespoons honey
- 4 tablespoons ketchup
- 3 tablespoons sugar
- 1 tablespoon brown sugar
- 2 tablespoons white vinegar
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 3 tablespoons cornstarch
- 1 tablespoon cold water
For the stir-fry:
- 2 eggs whisked
- 6 tablespoons flour
- 4 tablespoons vegetable oil
- 4 chicken breasts boneless and skinless, chopped into 1 1/2-inch pieces
- sesame seeds to taste, for garnish
- green onions to taste, chopped, for garnish
- 3-4 cups white rice cooked, for serving
Directions
- In a bowl, whisk together the honey, the ketchup, the sugar, the brown sugar, the white vinegar, the soy sauce, the sesame oil, the salt, and the garlic powder.
- Place the whisked egg, the cornstarch, and the flour in three separate bowls.
- Dip the chicken pieces in the egg, then the flour, and then the cornstarch, tossing thoroughly to coat.
- Heat the oil over medium heat in a large pan or skillet.
- Add the chicken and cook, stirring throughout, until it is cooked through at 165 degrees F, about 5-10 minutes.
- Use a slotted spoon to transfer the chicken to a paper-towel-lined dish.
- Wipe any excess oil from the pan using paper towels.
- Add the sauce mixture to the skillet and bring it to a boil over medium heat.
- In a bowl, whisk together the cornstarch and the water until dissolved.
- Whisk the cornstarch into the boiling sauce until it has thickened.
- Reduce the heat to medium-low and add the chicken back to the skillet.
- Toss the chicken to coat it completely in the sauce.
- Garnish the chicken mixture with the sesame seeds and the green onions and serve over the rice.
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