This sesame chicken is seriously so delectable, you’ll be tempted to toss those take-out menus. These crispy chicken pieces coated in a sweet and savory honey sesame sauce are perfectly delicious. I think this homemade version is even better than what I’ve had at many restaurants. My kids most definitely agree.
- 1½ lb dark chicken cutlets
- ¼ cup nondairy milk
- 3 cloves garlic, crushed
- ⅛ tsp crushed red pepper flakes
- canola oil, for frying
- 2 tsp sesame oil
- chopped chives, for garnish
- ½ cup cornstarch
- ½ cup flour
- ½ cup cold seltzer
- 2 egg whites
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- ¼ cup dark brown sugar
- ¼ cup honey
- ¼ cup ketchup
- 1 Tbsp cornstarch
- ⅓ cup water
- 1 tsp garlic powder
- 1 Tbsp black and white sesame seeds + more for garnish
In a large resealable bag, combine nondairy milk, garlic, and red pepper flakes. Add chicken tenders. Coat chicken tenders; marinate and soften for 15–20 minutes.
In a large bowl, combine and whisk together batter ingredients. Add marinated chicken tenders. Discard remaining marinade. Mix to completely coat with batter.
Heat 3 inches oil in a 2–3-quart saucepan over medium heat. Add a few pieces of chicken at a time, taking care not to crowd the pan. Fry for 2 minutes, until lightly golden. Turn chicken; fry until lightly golden. Transfer fried chicken to a paper towel-lined cooling rack or pan. Repeat until all chicken is fried.
Prepare the sesame sauce: In a small bowl, whisk together sauce ingredients until smooth. Set aside.
Heat sesame oil in a large skillet or wok over medium heat. Add sesame sauce. Bring to a boil; cook until thickened, whisking occasionally. Reduce heat to medium-low. Add fried chicken; toss to coat with sauce.
Before serving, sprinkle with additional sesame seeds and chopped chives.
Note: White chicken cutlets also work here, but dark cutlets are a bit juicier.
(Originally featured in Family Table, Issue 766)
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