Crispy Sesame Chicken

Crispy Sesame Chicken

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Course Main Course
Cuisine Asian, Chinese
Servings 4


  • 200 ml vegetable oil
  • 2 tbsp cornflour
  • 3 tbsp plain flour
  • 1 egg lightly beaten
  • 4 tbsp water
  • ½ tsp garlic salt
  • Salt and pepper
  • 3 chicken fillets diced


  • 1 carrot sliced
  • 2 cloves garlic peeled and minced
  • 1 red chilli sliced
  • 1 tbsp sesame seeds plus extra to sprinkle
  • 3 tbsp ketchup
  • 1 tbsp sesame oil optional
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 3 tbsp sweet chilli sauce
  • 1 tbsp brown sugar
  • 4 tbsp soy sauce
  • 1 lime juice

To Serve:

  • 200 g rice boiled
  • 4 spring onions chopped
  • 30 g baby spinach leaves optional


  • In a bowl, whisk together the cornflour, flour, egg, salt and pepper and enough water until the bater mixture is smooth, sticky. Dredge the chicken in extra flour, then dip in the egg batter.
  • In a wide sauce, over medium heat, warm the oil. Add the battered chicken pieces in the warm oil and shallow fry on a high heat for 6-7 minutes, turning two- or three-times during cooking, until well browned. Remove from the pan and place in a bowl lined with kitchen paper to absorb excess oil if needed.
  • In the meantime, prepare the sauce. In a saucepan, drizzle some more oil, over medium high heat, add the carrot, garlic, chilli and sesame seeds and sauté for 3 minutes or so.
  • Add the ketchup, sweet chilli, rice vinegar, sesame oil, honey or brown sugar, and soy sauce. Stir to combine and add some lime juice. Check the seasoning. Simmer the sauce over low heat for 2-3 minutes and turn off the heat. Keeping the sauce warm.
  • Once the chicken pieces are cooked through and drained on the kitchen paper for a minute or so, add them to the sauce and sprinkle over more sesame seeds, the spring onion and spinach. Toss once more to coat the fresh greens in the sauce.
  • Serve immediately with some boiled rice.
Keyword asian, chicken, Kevin Dundon

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