Shredded Chicken With Sesame Seeds

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Servings: 4 servings Difficulty: Advanced
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Tender, silky chicken shreds coated in a fragrant sesame and soy glaze
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This classic Chinese dish transforms simple chicken breasts into a tender, savory delight. The secret lies in velveting the chicken with egg white and cornstarch, ensuring a silky texture that holds up beautifully to quick stir-frying. The sauce is a perfect balance of salty, sweet, and tangy notes, enriched by the nutty aroma of toasted sesame seeds and a hint of Sichuan peppercorn. It’s an elegant yet easy weeknight dinner that pairs wonderfully with steamed rice or fresh vegetables. Serve it hot for maximum tenderness or at room temperature as part of a family-style spread.

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Shredded Chicken With Sesame Seeds

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 93.6

Description

This classic Chinese dish transforms simple chicken breasts into a tender, savory delight. The secret lies in velveting the chicken with egg white and cornstarch, ensuring a silky texture that holds up beautifully to quick stir-frying. The sauce is a perfect balance of salty, sweet, and tangy notes, enriched by the nutty aroma of toasted sesame seeds and a hint of Sichuan peppercorn. It's an elegant yet easy weeknight dinner that pairs wonderfully with steamed rice or fresh vegetables. Serve it hot for maximum tenderness or at room temperature as part of a family-style spread.

Ingredients

Directions

  1. Cut the chicken breasts into fine shreds about 3 inches long.
  2. In a bowl, mix the chicken shreds with the egg white, salt, and cornstarch until well coated.
  3. Chill the chicken mixture for about 20 minutes to set the velvety coating.
  4. Heat the oil in a wok or large skillet over medium-high heat until moderately hot.
  5. Add the chilled chicken mixture to the hot oil and stir-fry quickly to prevent sticking.
  6. Cook for about 1 minute, or until the chicken turns white and is just cooked through.
  7. Drain the chicken immediately in a colander or sieve, reserving the oil in the pan.
  8. Return the wok to the heat and add about 1 tablespoon of the drained oil.
  9. Add the sesame seeds and stir-fry for about 1 minute, or until they are slightly brown and fragrant.
  10. Add the dark soy sauce, vinegar, sesame oil, sugar, rice wine, Sichuan peppercorns, and scallions to the pan.
  11. Bring the sauce mixture to a boil.
  12. Return the cooked chicken to the pan and stir-fry for another 2 minutes, ensuring the pieces are thoroughly coated with the sauce and sesame seeds.
  13. Serve immediately while hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 93.6kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.6g3%
Cholesterol 48.2mg17%
Sodium 42.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 17.6g36%

* 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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