This Crispy Sesame Chicken is #1 on our site!
This crispy sesame chicken is another one for the fakeaway Asian food lovers. Its Sweet, salty, crispy, sticky and a little bit spicy – it covers all the bases for one of these meals that everyone polishes off. Not a scrap left.
It has been the most popular recipe on our site for the last couple of years!
Full recipe inc hints and tips here:
Ingredients:
5 tbsp oil
2 eggs lightly beaten
3 tbsp cornflour/cornstarch
10 tbsp plain/all-purpose flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 chicken breast fillets chopped into bite-size chunks
Sauce: *
1 tbsp sesame oil optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
2 cloves garlic peeled and minced
1 tbsp Chinese rice vinegar white wine vinegar will work too
2 tbsp honey
2 tbsp sweet chilli sauce use more or less depending on the brand and how spicy you like it
3 tbsp ketchup
2 tbsp brown sugar
4 tbsp soy sauce
To Serve:
Boiled rice
2 tbsp sesame seeds
Small bunch spring onions/scallions chopped
* Double up the sauce ingredients if you want extra sauce.
#Fakeaway #AsianFood #Recipe
Crispy Chicken with Honey & Garlic
Crispy, sweet, crunchy and garlicky - the best fried chicken to enjoy at home!
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To find the recipe for this dish, click the link below!
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- Crispy Chicken with Honey & Garlic | Wok Wednesdays -
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CHICKEN STIR FRY RECIPE | QUICK AND EASY CHICKEN STIR FRY | STIR FRY CHICKEN
30 Minute Chicken Stir Fry | Chicken Stir Fry Recipe | Stir Fry Chicken | Chicken Stir Fry | Chicken Stir Fry With Vegetables | Quick And Easy Chicken Stir Fry | Stir Fry Chicken Recipe | How To Make Chicken Stir Fry
Ingredients for Chicken Stir Fry:
Prep Time - 15 mins
Cooking Time - 15 mins
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 1 lb or 450 gms (cut into bite sized pieces)
Seasoning for the Chicken:
- Salt- 1/2 tsp
- White Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/2 tsp
Vegetables:
- Broccoli florets- 2 US cup measure (100 gms)
- Carrots, sliced- 1 US cup measure (90 gms)
- Red Bell Pepper- 1 US cup measure (90 gms)
- Yellow Bell Pepper- 1 US cup measure (90 gms)
- Garlic, chopped- 2 tsp (around 4 cloves)
- Ginger, chopped- 1.5 tsp
Stir Fry Sauces:
- Chicken Stock- 1/4 cup (can use readymade low sodium chicken broth/stock too)
- Dark Soy Sauce- 2.5 tsp
- Red Chilli Sauce- 3 tsp
- Honey- 1 tbsp
- Corn slurry- 2 tsp corn flour/starch (Mixed in 1 tbsp water)
- Sesame Oil- 2 tsp
Other Ingredients:
- Oil- 2-3 tbsp
- Salt- to season
- Pepper Powder- 1/4 tsp
Preparation:
Cut the boneless chicken into bite sized pieces.
Take out the broccoli florets, cut the carrots into slices and the red & yellow peppers into cubes.
Also peel and chop the garlic and ginger.
Process:
- Heat oil in a wok and add the chicken pieces. Give a stir for 30 secs and then add salt & white pepper powder to season the chicken.
- Now stir fry on high heat for around 2-3 mins and then add 1/2 tsp Dark Soy Sauce. Give a mix and continue to stir fry on high heat for another 2-3 mins till the water has completely dried up and the chicken is fried and browned.
- Remove and set aside on a plate.
- In the same oil, add the chopped garlic & ginger. Give a stir for 15 secs and then add the sliced carrots and cubed red & yellow peppers. Mix and stir fry on high heat for 1 minute before adding the broccoli florets. Also add salt to season (a pinch) and 1/4 tsp pepper powder. Give a mix and continue to stir fry on high heat for 2 mins.
- Now add the sautéed chicken pieces and give a mix on high heat for 1 minute.
- Add the Dark Soy Sauce, Chicken broth, Red Chilli Sauce and honey. Give a mix and stir fry on high heat for around 2 mins till the sauce has nearly dried up.
- Now add the corn slurry and the sesame oil, give a mix and continue to stir fry on high heat for 1 min till all the sauce has dried up and coats the chicken and vegetables.
#chickenstirfry #stirfrychicken #30minchickenstirfry #chickenstirfryrecipe #stirfryrecipe #chickenrecipe #stirfrychickenrecipe #spiceeats #spiceeeatsrescipes #spiceeatschicken
Wok recipe - Crispy stir-fry chicken
Kitchen chef Patrick Gebhardt will show you how easy it is to conjure up a delicious wok meal and explain the benefits of the wok to you.
BETTER THAN TAKEOUT - Lemon Chicken Recipe
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???? PRINTABLE RECIPE -
As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
The Best Crispy Chilli Chicken Recipe | Spicy Chilli Chicken
This delicious Chinese Crispy Chilli Chicken made with fried chicken strips tossed with delicious spicy-sweet, honey chilli sauce. You can create Chinese takeaway-style crispy chilli chicken at home with simple ingredients!
Full Detail Recipe ▶
???? Ingredients
▢350 g Chicken breast ( about 12oz ) cut into thin strips about
▢1 Egg white
▢1 cup Corn starch
▢1 tbsp Garlic finely chopped
▢2 tsp Oil
▢Oil for frying Vegetable or neutral flavour oil
Chicken Marinade
▢1 tbsp Light soy sauce
▢1 tsp Garlic paste or finely grated garlic
▢1 tsp Sesame oil
▢2 tsp Sugar
▢½ tsp White pepper or black pepper
Chilli Sauce Mixture
▢3 tbsp Sriracha sauce Or hot chilli sauce ( see details in note )
▢2 tbsp Tomato ketchup
▢2 tbsp Honey Or sugar
▢1 tbsp Lime
▢¼ tsp Chilli flakes optional
Garnish
▢1 Red chili pepper cut thin slices
▢2 Spring onions cut thin slices
???? Instruction
Place the chicken strips in a bowl and marinade for 10-15 minutes. Mix all the sauce ingredients in a small bowl and set it aside.
Next, add egg white into the chicken and mix it well. Then add the corn starch and coat each chicken piece. ( Add more corn starch if needed. )
Deep fry the coated chicken pieces and set aside for 4-5 minutes. Then fry it again for another 2-3 minutes until crispy golden.
Sauté the chopped garlic for few seconds. Then pour the sauce mixture in and stir for few seconds, place the fried chicken strips back in the wok.
Combine the sauce and chicken pieces well and sprinkle fresh chilli slices and spring onions.
Transfer to serving plate and serve immediately.
#chillichicken #spicychicken #chineserecipe #dinner