This is an adapted version of a recipe I found on Life Made Simple, via Pinterest, in an effort to stick it to an economy that’s increased Chinese food delivery prices by 50%. (I wish I was lying.) If you’re interested in the results and my life, I wrote a few paragraphs under the recipe and recipe notes.
- 1¼ cup chicken broth
- 3 tbsp honey
- 3 tbsp brown sugar
- 2 tbsp rice wine vinegar
- ¼ cup soy sauce
- 1 tbsp sesame oil
- ½ tsp. crushed red pepper flakes
- 2-3 cloves of garlic, minced
- About an inch of fresh ginger root, minced
- 1 tbsp. cornstarch and 1 tbsp. water, combined when the time is right
- 1½ lbs boneless, skinless, chicken breasts, cut into 1″-ish chunks
- 1 cup cornstarch, for frying the chicken
- 2 large eggs, beaten, for frying the chicken
- 2 cups canola oil, for frying the chicken
- sesame seeds
This recipe is time-consuming. Frying the chicken is a process in and of itself. I recommend that you cut the boneless, skinless chicken breast into the 1″-ish chunks in advance. The original recipe calls for ground ginger and garlic powder, which will also save you time, but is, unfortunately, blasphemy.
- Preheat the oven to 325 and grease a 9×13 pyrex baking dish.
- Whisk the chicken broth, honey, brown sugar, rice wine vinegar, soy sauce, sesame oil, red pepper flakes, and minced garlic and ginger in a 2-cup glass measuring cup or any vessel that can hold at least 2 cups of liquid. Whisk it at a couple of different times during the cooking process so the honey and brown sugar mix in well (they probably won’t dissolve completely.)
- Heat the canola oil in a skillet, dutch oven, or any vessel that can handle frying.
- Toss the chicken in the beaten egg and then toss in the cornstarch.
- Fry the chicken chunks until they cooked through. You may need to fry in more than one batch. I usually need to do at least 3 batches, due to the size of my skillet.
- Drain on a paper-towel topped plate.
- Whisk the 1 tbsp of cornstarch and water and mix it into the sauce.
- Put the chicken in the pyrex baking dish and pour the sauce over the chicken. Toss a bit to coat.
- Bake for 40-ish minutes, stirring at around the 20-minute mark. (Or not. It’s not necessary – just nice.)
- Garnish with sesame seeds because it is sesame chicken, after all.
This is my third time making this dish. The first time, I added too much red pepper and steam poured out of my ears. The past few times have worked out well.
I say: This dish is amazing! It does taste just like takeout and is a whole hell of a lot cheaper.
James says: “How wonderfully plated, Mother! I can’t wait to sink my teeth into this delightful feast that you slaved over.”
After we coaxed him into taking a bite, he said: “It’s good.”
Then he said: “I don like it.”
Then he said: “It’s delicious.”
Then he said: “I want yogurt.”
Then I said: “This is what’s for dinner, bub.”
Leftover potential: Like Chinese food, it’s great the next day.
Freezer friendly? I thoroughly recommend cutting up the raw chicken in advance and freezing it, especially if the rest of the ingredients are pantry staples for you. I’m sure the sauce (without the cornstarch) would freeze well. You’ll need to thaw both the chicken and the sauce completely before baking. I’d hesitate to freeze the chicken after it’s been fried as the coating would likely get soggy.