Chicken Chinese Crispy Fakeaway Sesame

Crispy Sesame Chicken

This fakeaway is outrageous! Super crispy chicken bites, tossed in a sweet, tangy and sticky sauce. This dish tasted just as good as it looks. The perfect way to satisfy those Chinese takeaway cravings.

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Cook: 30 MINS

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Firstly, season cornflour with a generous amount of saltand pepper and whisk eggs together in a small bowl. Dip each piece of chicken in egg wash and then cornflour. Make sure each piece of chicken is coated in cornflour, then set aside.
For the sauce, in a bowl or jug, mix together soy sauce, sweet chilli sauce, honey, ketchup and rice wine vinegar, then set aside.
We’ll cook our crispy chicken in two batches. Heat 1 tbsp of peanut oil in a non-stick pan and add half the chicken pieces. Fry until golden and crispy all over, then remove from pan and set aside. Repeat this process with remaining tbsp of peanut oil and chicken pieces, until all chicken is fried.
Once all chicken is fried and removed from pan, add garlic and sauté for 1 min. Add sauce and bring to a low simmer, cook for 2-3 mins, stirring regularly, until sauce begins to reduce and thicken, then mix cornflour with a splash of cold water and add to pan. Stir to combine and allow sauce to thicken again.
Once sauce is thick, add in crispy chicken bites and toss to coat, then add sesame seeds andstir once more.
Serve immediately with 125g of basmati or sticky white rice. Garnish with spring onions and sesame seeds.

Nutritional Info

Per serving (with 125g of rice):

Cals -581

Carbs -61g

Protein -33g

Fat -15g

Ingredients

Serves 3

For the crispy chicken:

  • 350g of chicken breast -diced.
  • 2 eggs.
  • 50g of cornflour.
  • 2 tbsp of peanut oil, for frying.

For the sauce:

  • 2 tbsp of soy sauce.
  • 20g of light sweet chilli sauce.
  • 2 tbsp of honey.
  • 2 tbsp of ketchup.
  • 1 tbsp of rice wine vinegar.
  • 2 cloves of garlic - finely chopped.
  • Tsp of cornflour.
  • Tbsp of sesame seeds.

To garnish:

  • 1 spring onion - finely chopped.
  • Sesame seeds.

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