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This Sesame Chicken II recipe offers a lighter, homemade twist on the classic takeout favorite. Tender chicken breasts are pounded thin, lightly breaded in a crispy sesame-flour mixture, and pan-fried to golden perfection. The real star is the glossy sauce, crafted from rich plum sauce, bright fresh lemon juice, and aromatic ginger and garlic, thickened to a perfect coat. It delivers a delightful contrast of textures and a balanced sweet-tart flavor profile that is both indulgent and satisfying.
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Sesame Chicken II
Description
This Sesame Chicken II recipe offers a lighter, homemade twist on the classic takeout favorite. Tender chicken breasts are pounded thin, lightly breaded in a crispy sesame-flour mixture, and pan-fried to golden perfection. The real star is the glossy sauce, crafted from rich plum sauce, bright fresh lemon juice, and aromatic ginger and garlic, thickened to a perfect coat. It delivers a delightful contrast of textures and a balanced sweet-tart flavor profile that is both indulgent and satisfying.Ingredients
Directions
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Combine chicken stock, lemon juice, sugar, plum sauce, and lemon zest in a small bowl to make the sauce base; set aside.
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In a small bowl, mix cornstarch with water until smooth to create a slurry; set aside.
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Place 1/4 cup of all-purpose flour in a shallow bowl for initial breading.
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In a separate shallow bowl, combine the remaining 1/2 cup flour with sesame seeds, salt, and ground white pepper.
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Place beaten eggs in a third shallow bowl. Arrange the three bowls side-by-side on the counter.
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Trim excess fat from chicken breasts and pound them to an even 1/4-inch thickness using a meat mallet or rolling pin.
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Dredge each chicken breast first in the plain flour, shaking off excess.
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Dip the floured chicken into the beaten egg, allowing excess to drain back into the bowl.
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Coat the egg-washed chicken thoroughly in the sesame-flour mixture, pressing gently to adhere. Place on a clean platter.
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Heat 4 tablespoons of peanut oil in a large skillet over medium-high heat.
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Fry the breaded chicken breasts in batches, cooking for 3-4 minutes per side until golden brown and cooked through. Adjust heat if browning too quickly.
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Transfer cooked chicken to a serving platter and keep warm.
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In the same skillet (or a clean small skillet), heat the remaining 2 tablespoons of oil over medium heat.
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Add minced ginger and garlic; sauté for about 30 seconds until fragrant.
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Pour in the reserved sauce mixture and bring to a boil.
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Reduce heat to low, then slowly drizzle in the cornstarch slurry while stirring constantly until the sauce thickens. Remove from heat.
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Slice each chicken breast into 1/2-inch strips against the grain.
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Arrange chicken strips on plates, spoon the warm sauce over the top, and garnish with sliced scallion greens.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 425.1kcal
- % Daily Value *
- Total Fat 17.4g27%
- Saturated Fat 2.7g14%
- Cholesterol 13.3mg5%
- Sodium 9767.2mg407%
- 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.
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