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SESAME CHICKEN

CUBES POULET SESAME 8950
Breasts Sautés Skillet Internationally inspired Exceldor classics
2-4 Portions
20 min Prepping
15 min Cooking
Recipe Easy

Ingredients

MARINADE

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  • 2 cloves garlic, pressed
  • 1 tbsp. (15 ml) toasted sesame oil
  • 2 tbsp. (30 ml) soy sauce
  • Salt and pepper to taste

SAUCE

  • 1 tbsp. (15 ml) vegetable oil
  • 2 cloves garlic, pressed
  • 1/2 cup (125 ml) honey
  • 1/3 cup (85 ml) soy sauce
  • 1/2 cup (125 ml) ketchup
  • 3 tbsp. (45 ml) brown sugar
  • 1/4 cup (65 ml) rice vinegar
  • 2 tbsp. (30 ml) toasted sesame oil
  • 2 tbsp. (30 ml) cornstarch
  • 4 tbsp. (60 ml) water

COATING

  • 1/2 cup (125 ml) cornstarch
  • Salt and pepper to taste
  • Vegetable oil for frying

TOPPING

  • Green onions, chopped
  • 2 tbsp. (30 ml) sesame seeds

Directions

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  1. Pour marinade ingredients directly into a diced chicken container and mix well. Marinate in refrigerator for at least 30 minutes.
  2. Combine all sauce ingredients (except cornstarch and water) in a saucepan and bring to a boil. Reduce sauce for about 5 minutes. Dissolve cornstarch in water and stir into sauce. Cook until sauce has thickened, about 2 minutes. Set aside.
  3. Add cornstarch, salt, and pepper to marinated chicken and mix well with your hands until chicken is evenly coated.
  4. Heat oil in a nonstick skillet over medium-high heat and fry diced chicken in a single layer in small batches for about 4–5 minutes. Once browned, let chicken drain on a paper towel.
  5. Stir chicken into sauce and transfer to serving dish. Sprinkle with green onions and sesame seeds.
  6. Serve chicken with sautéed vegetables and steamed rice.