20 Minute Crispy Sticky Sesame Chicken Takeout Style
Ingredients
- 1 pound boneless skinless chicken tenderloins or breast cut into 1” cubes
- Kosher salt
- Freshly ground black pepper
- 2 large eggs
- 3/4 cup cornstarch divided
Sauce
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 garlic cloves minced
- 1 tablespoon cornstarch
- 1 teaspoon sesame seeds
- Neutral oil for frying
For serving
- Cooked white rice
- Additional sesame seeds
- Sliced green onion
Preparation
Heat a large nonstick pan or wok over medium high heat. In a medium bowl whisk the eggs until frothy.
Season chicken lightly with a pinch of salt and a few grinds of black pepper.
Place 1/4 cup cornstarch in a gallon size ziplock bag. Add the chicken pieces and shake, coating all the chicken.
Place the cornstarch coated chicken into the egg to coat, and then place them back into the bag and sprinkle with remaining 1/2 cup cornstarch for a second coating. Shake off any excess cornstarch.
Add 3 tablespoons of oil to the hot pan. Add the chicken and cook, stirring often until chicken pieces are cooked through and register 165℉, about 5-7 minutes. Depending on the size of your pan or wok, you may need to fry the chicken in 2 batches.
Remove the chicken to a plate and drain any excess oil from the pan.
In a medium bowl, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, cornstarch and sesame seeds.
Add sauce to the still hot wok and bring to a boil. Once the sauce has thickened, about 2-3 minutes, add the chicken to the sauce and stir to coat.
Remove to a platter and garnish with sliced green onion and sesame seeds. Serve with steamed white rice.
