Here is another “Take Out” makeover recipe. Rather than bringing in expensive take out that you really don’t know all of the ingredients for…. why not make your own? Well, that and the closest take out place for us is at least 25 minutes away lol.
The other night I made a batch of Sesame Chicken for “the boys” for dinner. I served it over some plain white rice, cooked in beef broth… well, for Chris…. Dillon doesn’t like rice, he never has. Something about the texture. I served his over buttered spagetti noodles lol.
Here are my ingredients. (And yes, I did forget to include a few things in the picture… as usual…I forgot to add the eggs, paprika and garlic powder!)
To start, I cubed the chicken breasts and lightly beat 2 eggs.
I got out 2 large, Ziploc freezer bags. I put the corn starch in one and the flour, paprika and garlic powder in another.
I placed the chicken cubes in the egg mixture, making sure the pieces were fully coated and then put them in first the bag of corn starch and then the flour mixture.
As the pieces were being coated I started heating the oil in the frying pan and one small batch at a time, added the coated chicken pieces to the pan.
I cooked them over medium heat until the chicken was cooked through and the outsides of the cubes were browned and crispy, about 10 minutes.
I removed them from the pan and placed them in a parchment paper lined pan, with a few layers of paper towel on top of the parchment paper to drain the grease. When the grease was mostly removed, I removed the paper towels from the pan and placed the chicken cubes in the oven at 350 to keep warm.
While the chicken was staying warm in the oven, I added the soya sauce, honey, hot sauce, rice vinegar, ketchup, and sesame oil to a small microwave safe bowl, whisked it together and then microwaved it on high heat until it was starting to thicken.
I poured the sauce over top of the cooked chicken. Sprinkled it with sesame seeds….
And then topped it with the chopped green onions…
And served it over a bed of cooked white rice, made with beef broth.
Preparation Time: 15 minutes Cooking Time: 15 minutes Servings: 2 – 4
- 2 eggs, lightly beaten
- 5 tbsp. cornstarch
- 3/4 cup flour
- 2 tsp. garlic powder
- 2 tsp. paprika
- 2 chicken breasts
- 5 tbsp. olive oil
- 1 tbsp. sesame oil
- 2 tsp. minced garlic
- 1 tsp. rice vinegar
- 2 tbsp. honey
- 2 tbsp. hot sauce
- 3 tbsp. ketchup
- 2 tbsp. brown sugar
- 3 tbsp.. soy sauce
- 2 tbsp. water
- 1/2 cup chopped green onions
- 2 tbsp. sesame seeds
- Preheat oven to 350 degrees. Line baking pan with parchment paper topped with a few layers of paper towel.
- Cut chicken breasts into cubes.
- Place corn starch in one large freezer bag and the flour, garlic powder and paprika in another.
- One batch at a time, place chicken cubes in beaten egg, fully coating each piece.
- Dip coated pieces in the corn starch and then the flour mixture.
- Heat oil and cook chicken over medium heat until chicken is fully cooked and coating is browned and crispy.
- Remove from frying pan and place in doubled lined baking pan to allow grease to drain.
- Remove paper towel and place chicken pieces, still in parchment paper lined pan, in oven to keep warm.
- To prepare sauce, pour soya sauce, sesame oil, hot sauce, honey, ketchup, brown sugar, water, minced garlic and rice vinegar into a small microwave safe bowl.
- Whisk together and microwave on high heat until sauce starts to thicken.
- Pour sauce over cooked chicken pieces.
- Top with sesame seeds and chopped green onions.
- Serve over cooked white rice.