Sesame Chicken

Sesame Chicken Ingredients

Chicken Breasts – Chicken breasts are ideal in this recipe, and they fry up quick and remain tender and juicy within the batter. While the cost of chicken breasts fluctuates, I buy the club packs when they go on sale, and I divide them into threes and fours. This way, they don’t take up a lot of freezer space and they are quick to grab and thaw. If you would prefer to use chicken thighs, the cooking time will need to be adjusted.

Eggs – I use large eggs for this recipe, you’ll want to ensure that they are well scrambled, otherwise you’ll get those large pieces of egg white hanging off of pieces of chicken!

Salt & Pepper – As this will be to season the chicken, feel free to season as desired!

All-Purpose Flour –  Typically, I keep it simple with using an all-purpose flour for this recipe. To measure, spoon the flour into a measuring cup, and then level it off with the back edge of a butter knife.

Cornstarch – Using a combination of cornstarch and all-purpose flour in the batter mixture will result in crunchy, browned exterior. The cornstarch absorbs less moisture and oil during the frying stage, resulting in less greasy strips. In addition, once the chicken pieces are added to the sauce mixture, the corn starch molecules really absorb the sauce, and helps to thicken it at the same time.

Vegetable Oil – Vegetable oil is ideal for deep-frying due to its high smoke point and neutral flavour. You could also use canola oil or peanut oil to achieve the same result. Vegetable oil can reach a smoke point between 400°-450°F, depending on whether is it made from 100% soy beans or if it contains other oils that may include sunflower or corn oil.

Garlic– Fresh garlic is a must! You will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster. I use the rasp again in this recipe when I go to add the ginger.

Ginger – Similar to the previous ingredient, I prefer to use fresh ginger in meatballs over ground ginger. I always keep some on hand in the freezer. That way, when I need it, I simply use a rasp to grate it into any recipe. Feel free to mince it if you are using fresh.

Honey – Honey is used here to give the sauce for the sesame chicken its traditional sweetness. There are so many different brands of honey on the market. As usual, find one that fits your price point. While the large bottles may seem the better deal per unit, judge it based on how often you use it. 

Soy Sauce – If you’ve ever been inside an Asian grocery store, it is amazing how many different varieties of soy sauce are out there! Like most things, if you find one that you like that fits your price point, then go with that. Keep in mind that you can find ones with reduced sodium and that are gluten-free. I recommend finding a light soy sauce for this recipe, though ultimately, any will work.

Dark Soy Sauce – Dark soy sauce is a noticeably thicker consistency than regular soy sauce. It is typically used in Chinese cooking to darken sauces, or to add a salty component. A little bit tends to go a long way!

Ketchup – Ketchup is a tomato-based condiment that naturally has a sweet and sour flavour. It is typically made from tomato concentrate, sugar, vinegar, and spices. There are many different brands on the market, some with reduced sugar or reduced sodium. Find one that suits your budget and that your family enjoys the flavour of!

Brown Sugar – Brown sugar is different from white sugar due to the addition of molasses, giving it a richer overall flavour. Here is it used to balance the heat and salty elements of the ginger beef sauce. Be sure to keep an eye on the sauce as the addition of sugar and application of heat could result in a burning sauce. Not the flavour you want!

Rice Vinegar – Rice vinegar is commonly used in Asian cooking and is made from fermented rice. It is commonly used in sushi, marinades, dressings, and dips. Compared to regular white vinegar, it is less tangy and less acidic, with a slightly sweeter flavour. If you don’t have any on hand, you can use apple cider vinegar, or you can even add a pinch of sugar to regular vinegar to make it comparable.

Sesame Oil – this is an excellent addition to any pantry. Light sesame oil can be used for stir-fries and other cooking methods, as it has a high heat tolerance. Toasted sesame oil has a distinctive aroma and taste and is best reserved for dressings or marinades. While it may seem more expensive compared to other cooking oils on the market, a little bit will go a long way, and most recipes require a minimal amount.

Sesame Seeds – This is obviously a staple ingredient to this dish. You can buy already toasted sesame seeds or ones that you can toast yourself. If you’re toasting them yourself, keep a close eye on them as they can turn from being nicely browned to being dark and bitter in a matter of an instant! Once toasted, sesame seeds have a unique nutty flavour that makes this dish so deliciously craveable! 

Green Onions – Also known as scallions, gives the sauce a mild onion flavour. It’s also a nice pop of colour when used as a garnish.