Ingredients with Measurements:
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp vegetable oil
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, mix together cornstarch, salt, black pepper, and garlic powder.
2. Add chicken pieces to the bowl and toss to coat evenly.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add chicken pieces to the skillet and cook until golden brown and crispy, about 5-7 minutes.
5. In a small bowl, whisk together honey, soy sauce, rice vinegar, brown sugar, sesame oil, and sesame seeds.
6. Pour the sauce over the chicken in the skillet and stir to coat evenly.
7. Reduce heat to low and simmer for 2-3 minutes until the sauce thickens and becomes sticky.
8. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 12g
- Carbohydrates: 38g
- Protein: 34g
- Sodium: 1250mg
- Sugar: 23g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or tofu for a vegetarian option.
- Cornstarch can be substituted with all-purpose flour or potato starch.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Sesame seeds can be omitted if not available.
Variations:
- Add diced bell peppers, onions, or broccoli to the skillet for added vegetables.
- Use this recipe as a base for a stir-fry by adding additional vegetables and noodles or rice.
- Make this recipe spicy by adding red pepper flakes or sriracha to the sauce.
Tips and tricks:
- Make sure the chicken is dry before coating with cornstarch to ensure a crispy texture.
- Cook the chicken in batches to avoid overcrowding the skillet and ensure even cooking.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the pan.
- Double the sauce recipe for extra sticky chicken.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve Sticky Sesame Chicken over a bed of rice or noodles.
- Garnish with additional sesame seeds and sliced green onions for added color and flavor.
Garnishes:
- Sesame seeds
- Sliced green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
Suggested side dishes:
- Vegetable fried rice
- Steamed broccoli
- Asian slaw
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not crispy, increase the heat and cook for an additional 1-2 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sesame chicken is a popular dish in Chinese-American cuisine, typically served in Chinese restaurants in the United States.
Flavor profiles:
- Sweet and savory with a nutty sesame flavor.
Serving suggestions:
- Serve Sticky Sesame Chicken as a main dish for dinner or as a party appetizer.
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Region: Chinese