I have been eating this sweet and spicy chicken recipe, I call sesame chicken, since before my kids were born. Truly addictive, I love these crispy chicken nuggets smothered with this sticky, spicy sweet sauce!
1 lb boneless skinless chicken breast, cut into good-sized pieces for frying
1 t light soy sauce
1 t dark soy sauce
1/2 t salt
2 t rice wine or sherry
1 lightly beaten egg white
4 T cornstarch
Oil for Frying
1 t minced garlic
6 dried red peppers
2 to 4 T sesame seeds
1/2 c granulated sugar
3/4 T light soy sauce
1 T dark soy sauce
1 1/4 T white vinegar
3/4 T cider vinegar
2 1/2 t rice wine or sherry
1–1/2 t chili with garlic sauce
1/2 c chicken broth
Cut chicken into generous bite-sized chunks.
Combine soy sauces, salt and wine. Add chicken, toss well and marinate about 30 minutes.
Make sauce by whisking all the ingredients together in a large measuring cup. Taste for heat. You may want more chili garlic sauce.
Add lightly beaten egg white to chicken mixture, mixing well. Stir in cornstarch. If cornstarch is not sticking, lightly dip in 1 more T of cornstarch that has been mixed with 1 T of flour.
Heat about 1/2 c of oil in wok or large skillet over medium heat. Add the chicken pieces, being sure not to overcrowd or they will steam and not get crispy. You may have to do this in batches. Cook until golden brown and crispy but do not let the chicken get overcooked. Remove chicken and drain on paper towels. Pour oil out into a glass measuring cup. Wipe wok clean and add back 2 T of oil and return to medium heat.
Add 6 small dried red peppers and cook until peppers are blackened, stirring frequently. When peppers are almost blackened-turning a deep red color-add the garlic, stirring frequently.
Add sauce and cook uncovered until thickened. Mixture will simmer and it will be hard to tell that it has thickened. It should cook down by about a third. Do not let this overcook or it will turn into caramel.
Add back the cooked chicken and stir until well coated with sauce. Sprinkle with sesame seeds and green onion before serving.
This is delicious served with white rice to soak up the sauce.
Make just before serving to retain the crispy chicken.
Chicken pieces can be made ahead and kept warm in the oven until you are ready to add to the sauce.
Leftover chicken can be reheated in an airfryer. However if you think you are going to have leftovers the best bet is to keep the sauce and the chicken separate. Then heat each separately and the mix together.
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