Description
Sweet, sour, and sticky chicken without the deep fryer!
This simple recipe is perfect for a weeknight meal.
Ingredients
Units
Scale
- 10 oz (300 g) skinless Chicken Breast/Thigh Fillet
- 3-4 tbsp Flour
- 2-3 tbsp Vegetable Oil
- 1/2 tsp White Sesame
- 1/2 tbsp Soy Sauce
- 1/2 tbsp Shaoxing wine
- 2 tbsp Lemon Juice
- 1 tbsp Honey
- 3 tbsp Water
- 1 tsp Corn Starch / Rice Flour / Wheat Flour
Instructions
- Cut chicken into 1-inch strips, place in a mixing bowl, and mix well with soy sauce and Shaoxing wine. Add flour and toss the chicken until lightly coated. Add 1 more tablespoon of flour if needed.
- Heat a pan with oil over medium heat (approximately 350°F/177°C). Place chicken strips in a single layer in the pan, avoiding overcrowding. Cook in batches if necessary.
- Cook for 5 minutes, then turn the chicken and cook for another 5 minutes.
- Toast sesame seeds in another pan over low heat (approximately 200°F/93°C) for 1-2 minutes, stirring or shaking the pan 3-4 times to prevent burning.
- Prepare the sauce by mixing all ingredients in a small bowl until well combined.
- Cut a piece of chicken to check for doneness.
- Pour the sauce into the pan with the chicken, and remove from heat when the sauce boils. Stir well to coat the chicken.
- Plate the chicken and sprinkle with white sesame seeds. Serve immediately with rice or salad.
Notes
- For extra flavor, marinate the chicken in the soy sauce and Shaoxing wine for at least 30 minutes before cooking.
- If the sauce becomes too thick, add a teaspoon of water at a time until desired consistency is reached.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
- Cholesterol: 80