Sweet Sesame Chicken Recipe

The first time I saw the picture of the honey coated chicken lightly dusted with golden sesame seeds, I fell in love.

Sesame Chicken © OliveandRuby.com

Now that might seem a bit far-fetched but I swear I really did! I've been trying to eat more healthily, but I couldn't seem to shake the look of that chicken that darn chicken has been calling out to me while I sleep or wake. After 3 weeks I finally gave in, made the dish, and it was glorious and absolutely worth the wait.

Sesame Chicken ©OliveandRuby.com

Note: there are several different sets of preparations for this recipe, so read entirely before beginning.

Sweet Sesame Chicken Recipe

yield: 4 Servings  prep time: 75 minute(s)
cook time: 15 minute(s)  total time: 90 minute(s)


1 cup
Chicken Stock
1⁄2 cup
1⁄2 cup
Soy Sauce
1 cup
1 cup
Rice Wine Vinegar
3 tablespoons
Brown Sugar
2 tablespoons
1 1⁄2 pound
Chicken Breasts, boneless & skinless (Cut into 1inch chunks)
1 tablespoon
Sesame Oil
2 cloves
Garlic, minced
1 tablespoon
Fresh Ginger, minced
1 teaspoon
Chili Paste


For Coating & Frying the chicken:

3 egg whites

1½ cups cornstarch

½ cup all-purpose flour

½ teaspoon baking soda
6 cups vegetable oil, for frying

Sesame seeds & 
sliced green onions sliced

Preparing the chicken

1. Prepare marinade first by combing chicken stock, water, soy sauce, honey, brown rice wine vinegar, cornstarch and sesame oil. Place chicken in a bowl and coat with a ¼ cup of the mixture, then refrigerate for 20 to 30 minutes. (I actually marinated mine overnight)

2. Sauté garlic, ginger and chile paste in sesame oil for 3 minutes, then add the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.

3. Prepare the chicken for coating and frying. Whisk egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and 4 tablespoons of cooked marinade in a second shallow dish; mix using a fork until it resembles coarse meal.

4. Remove the chicken from the refrigerator and from the marinade. Pat the chicken dry with paper towels until as much moisture as possible is removed.

5. Heat oil and prepare the chicken for frying.

6. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.

7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Repeat with the remaining chicken.

8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.


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