Spicy Sesame Chicken
Course: Lunch, DinnerCuisine: AsianDifficulty: Medium
Servings
2
servingsPrep time
20
minutesCooking time
25
minutesIngredients
- For the Chicken:
300 g 300 skinless chicken breast, cut into bite-sized pieces
2 2 eggs beaten
1 cup 1 cornflour
1/2 tsp 1/2 salt
1/2 tsp 1/2 black pepper
vegetable oil, for deep frying
- For the Sauce:
2 tbsp 2 sesame oil
1/4 cup 1/4 soy sauce
1/4 cup 1/4 Sriracha sauce
2 tbsp 2 honey
1 tbsp 1 rice vinegar
2 cloves 2 garlic, minced
1 tsp 1 grated ginger
Juice of a lemon
1 tbsp 1 sesame seeds
1 tsp 1 cornstarch + 2 tbsp water (to thicken)
- For Serving:
2 cups 2 packaged coleslaw
2 cups 2 cooked jasmine rice
3 tbsp 3 sriracha mayo (mix 2 tbsp mayo with 1 tbsp sriracha)
1 tbsp 1 toasted sesame seeds
1 1 spring onion, thinly sliced
Directions
- In a bowl, season the chicken with salt, pepper, and garlic powder. Dip the pieces into the cornflour, then beaten egg, then again in cornflour. Heat about 2 inches of vegetable oil in a deep pan until hot. Fry the chicken in batches for 3-4 minutes until golden and crispy. Drain on a paper towel.
- In a pan over medium heat, add sesame oil and sauté garlic and ginger until fragrant. Stir in soy sauce, honey, rice vinegar, sriracha and lemon juice. Bring to a simmer and cook for a few minutes. Mix the cornflour with water and add to the sauce, stirring until thickened. Add the fried chicken and sesame seeds and toss in the sauce until well coated.
- Serve the chicken over jasmine rice, with coleslaw on the side. Drizzle with sriracha mayo and garnish with spring onions and more sesame seeds.
Recipe Video
Notes
- The spiciness of the dish will depend on the heat level of your sriracha sauce. Some brands are hotter than others, so it’s a good idea to taste a little first and adjust the amount to suit your preference. The 1/4 cup measurement is just a guide — you can use more or less depending on your heat tolerance!