Crispy Sesame Chicken Stir-Fry
Ingredients
- 2 lb chicken (dark or white meat), cubed
- 1 tsp baking soda
- ⅔ cup cornstarch
- ½ cup water
- 3 bell peppers (use 3 colors if possible), cubed
- 1 large onion, cubed
- 2 tbsp oil, plus more for frying
- 1 - 2 tbsp toasted sesame seeds
Sauce:
- 3 tbsp sesame oil
- 1 tbsp chopped ginger (ideally fresh but a frozen cube will do too)
- 1 ½ tbsp minced fresh garlic
- 1 tsp chopped Calabrian chili peppers (see image)
- ⅓ cup honey
- ¾ cup lite soy sauce
- 1 cup water
Cornstarch Slurry:
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
Prepare the Chicken:
- In a bowl, combine the cubed chicken, ⅔ cup cornstarch, and ½ cup water. Mix well using a gloved hand. Let the chicken rest in the fridge (or a cool area) for 30 minutes.
- In a sauté pan, heat oil over high heat. Sauté onions and peppers for a few minutes, until soft and browned at the edges. Remove from pan and set aside.
Make the Sauce:
- In the same sauté pan, heat sesame oil over high heat. Add garlic and sauté for 30 seconds. Add ginger and stir for another 30 seconds, just until fragrant. Add chili peppers, honey, soy sauce, and 1 cup water.
- In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons water to create a cornstarch slurry. Stir the slurry into the pan and cook until the sauce thickens.
Fry the Chicken:
- Heat oil in a wide pan or deep fryer. If the chicken batter seems too thin, add 1–2 teaspoons more cornstarch. Add the chicken and fry, breaking apart any pieces so they don’t stick together. Fry about 5-6 minutes, then drain, remove and set aside. When ready to serve, fry the chicken a second time for 2-3 minutes at a slightly higher temperature.
- Toss hot chicken with vegetables and sauce. Top with toasted sesame seeds. Enjoy hot over Basmati rice.
Notes
Up until the final frying, you can do all the steps ahead. Then just fry for the final time and toss together when ready to serve.
