Sweet and Spicy Sesame Chicken

1 h    Dinner Sweet and Spicy Sesame Chicken brings restaurant-style indulgence right to your kitchen! Succulent chicken is coated in a luxurious, glossy sauce with the perfect balance of sweetness, heat, and umami. A sprinkle of toasted sesame seeds and toasted walnuts adds that signature crunch, making every bite irresistible. This dish delivers bold, vibrant flavors that rival your favorite takeout spot - perfect for impressing guests or elevating a weeknight dinner. Pair it with steamed rice or noodles for a complete, mouthwatering meal! Servings: 4 Prep: 40 min Cook: 20 hour Total: 1 h Contains: Gluten, Meat Free from: Seafood, Dairy Vegan alternatives: N/A

Sweet and Spicy Sesame Chicken

Ingredients

Chicken

• 2 chicken breasts or 300 g of chicken thighs, cut into 1-inch cubes

• 1 tablespoons of baking soda (optional)

• 1 teaspoon crushed ginger

• 1 teaspoon crushed garlic

• 1/2 cup corn starch

• Enough oil for shallow frying in a pan

Sauce

• 2 tablespoons light soy sauce

• 4 tablespoons honey

• 1 tablespoon hoisin sauce

• 1 1/2 tablespoon sesame oil

• 2 tablespoons sambal oelek

• 1 tablespoon corn starch

• 1 cup chicken broth

• 1 tablespoon oil

• 1 teaspoon minced ginger

• 1/2 tablespoon rice vinegar

• 1-2 Thai red chilis, sliced or 1-2 tablespoons chilli flakes (optional for heat lovers)

Garnish

• 2 spring onions, sliced

• 1 tablespoon toasted sesame seeds

• 1 Thai red chili, seeds removed

• 1/3 cup toasted walnuts Serve with boiled rice or noodles

Method

1. (Optional step) Mix the baking soda and chicken, then let it rest in the fridge for 30 minutes (gives a silky texture around the outside often found in restaurant dishes). Rinse the chicken thoroughly afterward.

2. Mix the chicken with the remaining ingredients (except the frying oil and baking soda, if skipping the first step).

3. Combine all the sauce ingredients in a bowl (except the red chili's)and mix well. This sauce can be made ahead and stored in the fridge for up to 1 week.

4. To shallow fry the chicken, heat oil in a wide pan over medium heat. Add the chicken pieces one at a time, being careful not to overcrowd the pan. Fry each side until golden (about 8–10 minutes per side). Remove onto a paper towel to drain excess oil and repeat with the next batch.

5. Heat a wok over medium heat and add the sauce. Let it sizzle and thicken, then toss in the chicken, toasted walnuts and red chilis.

6. Serve over boiled rice or chow mein, garnished with spring onions, red chilies, and sesame seeds.

If you try the recipe please leave a review, I would love to hear your thoughts!

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