This Sesame Chicken offers a delightful twist on classic Asian-inspired cuisine, featuring tender chicken breasts coated in a crunchy sesame seed crust. The dish is brought together with a vibrant sauce made from plum sauce, lemon juice, and fresh ginger, creating a perfect balance of sweet, tart, and savory flavors. The chicken is pan-fried to golden perfection, ensuring a satisfying crunch without excessive oil. It’s an excellent choice for weeknight dinners or entertaining guests, pairing beautifully with steamed rice or stir-fried vegetables. The combination of textures and bold flavors makes this recipe a standout favorite that is both easy to prepare and impressive to serve.
Sesame Chicken
Description
This Sesame Chicken offers a delightful twist on classic Asian-inspired cuisine, featuring tender chicken breasts coated in a crunchy sesame seed crust. The dish is brought together with a vibrant sauce made from plum sauce, lemon juice, and fresh ginger, creating a perfect balance of sweet, tart, and savory flavors. The chicken is pan-fried to golden perfection, ensuring a satisfying crunch without excessive oil. It&# 226;ÂÂs an excellent choice for weeknight dinners or entertaining guests, pairing beautifully with steamed rice or stir-fried vegetables. The combination of textures and bold flavors makes this recipe a standout favorite that is both easy to prepare and impressive to serve.Directions
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Prepare the breading station: Place 1/4 cup of flour in a shallow bowl, beat the eggs in a second bowl, and mix the remaining 1/2 cup flour with sesame seeds, salt, and white pepper in a third bowl.
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Wash and pat dry the chicken breasts. Pound them with a mallet or rolling pin until they are about 1/4 inch thick for even cooking.
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Dredge each chicken breast first in the plain flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with the sesame flour mixture. Place coated chicken on a platter.
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Heat 4 tablespoons of peanut oil in a 10-inch skillet over medium-high heat.
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Fry the chicken breasts in batches (two at a time) for 3-4 minutes per side, or until golden brown and cooked through. Reduce heat if browning too quickly. Transfer to a clean platter.
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While the last batch of chicken fries, heat the remaining 2 tablespoons of oil in a small skillet over medium heat. Add minced ginger and garlic, sautéing for about 30 seconds until fragrant.
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In a small bowl, whisk together chicken stock, lemon juice, sugar, plum sauce, and the cornstarch-water mixture. Pour this sauce into the skillet with the ginger and garlic.
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Bring the sauce to a boil, then reduce heat to low. Stir constantly until the sauce thickens, then remove from heat.
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Slice the cooked chicken breasts into 1/2-inch strips. Arrange on dinner plates, spoon the warm sauce over the chicken, and garnish with sliced scallions.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 425kcal
- % Daily Value *
- Total Fat 17.4g27%
- Saturated Fat 2.7g14%
- Cholesterol 133mg45%
- Sodium 977mg41%
- Total Carbohydrate 55.2g19%
- Dietary Fiber 5.2g21%
- Sugars 12.2g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
