Sesame Chicken Recipe

Slice and marinate

Cut chicken breasts into 1/2-inch thick strips, about 24–28 strips from 1 lb. In a medium bowl whisk together 1 egg, 1 tbs low-sodium soy sauce, 1 tsp sesame oil, 1 tsp black pepper and 1 tsp salt. Add chicken strips and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Prepare dry mix

In a shallow bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp baking powder, 1 tsp garlic powder and 1 tsp onion powder. Whisk to combine and break up any lumps.

Dredge chicken

Remove chicken from marinade one piece at a time, letting excess egg drip off. Dredge strips in the dry mix, pressing lightly so a thin, even coat adheres. Place on a wire rack or tray while heating oil.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet (cast iron or stainless) to reach roughly 1/4-inch depth. Heat over medium-high until oil registers 350°F (175°C) or a small piece of coating sizzles and browns in about 20–30 seconds.

Fry chicken

Fry chicken strips in batches so they don’t crowd the pan—about 3–5 minutes per batch—turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked strips to a paper towel-lined tray or a wire rack set over a baking sheet to drain and stay crisp.

Make sauce

In a small bowl mix 2 tbs light soy sauce, 1 tbs honey, 1 tsp rice vinegar and 2 tbs water. In a separate tiny bowl whisk the 1 tsp cornstarch with 1 tsp water to form a slurry. Heat a small nonstick skillet over medium heat, add the soy-honey mixture and bring just to a simmer. Whisk in the cornstarch slurry and cook for 30–45 seconds until slightly thickened and glossy. Remove from heat.

Toss briefly (optional)

For a light glaze, return 2–3 cooked chicken strips to the skillet, toss quickly to coat—about 10–15 seconds—so the coating stays crisp but has a light shine. Alternatively, serve sauce on the side for dipping.

Finish and plate

Immediately after tossing or plating, sprinkle the chicken with 2 tbs toasted sesame seeds and 2 tbsp thinly sliced green onions. Arrange on a platter or small plates for starters/tapas. Serve hot with extra sauce if desired.