Description
Crispy breaded chicken bites tossed in a homemade sweet‑savory sesame sauce—just like your favorite take‑out, but healthier and ready in under 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 egg, beaten
- 1/2 cup cornstarch or arrowroot
- 2 tbsp vegetable oil (for frying)
- Sesame Sauce: 1/3 cup soy sauce, 1/4 cup honey or maple syrup, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves garlic (minced), 1 tsp grated fresh ginger, 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tsp toasted sesame seeds
- 2 green onions, sliced
Instructions
- In a bowl, marinate chicken pieces with soy sauce, rice vinegar, and beaten egg for 10 minutes.
- Place cornstarch in a shallow dish. Dredge each chicken piece to coat evenly.
- Heat vegetable oil in a large skillet over medium‑high heat. Fry chicken in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
- In a separate pan, whisk together sauce ingredients (soy sauce, honey, vinegar, sesame oil, garlic, ginger) over medium heat.
- Stir in cornstarch slurry and cook until sauce thickens, about 1–2 minutes.
- Add crispy chicken to the sauce and toss to coat thoroughly. Cook another minute.
- Serve hot over rice or noodles. Garnish with sesame seeds and green onions.
Notes
- For gluten‑free: use tamari instead of soy sauce.
- Air‑fry or bake chicken for a lighter version—cook at 400°F for 10‑12 min, flipping halfway.
- Double the sauce for extra coating or leftovers.
- Add broccoli or snap peas to the pan before tossing with sauce for added veggies.