Sesame Ginger Chicken

TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CHICKEN MARINADE:
  • 2 tablespoons soy sauce
  • 1 teaspoon cracked black pepper
    STIR-FRY:
    • 1 cup plus 2 tablespoons cornstarch
    • Vegetable or peanut oil
    • 2 tablespoons minced garlic
    • 1 tablespoon minced ginger
    • 4 tablespoons Chinese Shoaxing rice wine
    • 2 tablespoons hoisin sauce
    • 2 tablespoons oyster sauce
    • 2 tablespoons low-sodium soy sauce
    • 1 1/2 tablespoons honey
    • 1 tablespoon sambal chili sauce
    • 1 tablespoon Thai chili sauce
    • 1 lemon, zest and juice
    • Toasted sesame seeds, for garnish
    • Scallions, thinly sliced on an angle, for garnish
    • Rice, for serving
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    • Print Recipe

    Directions

    For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.

    For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.

    Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate.

    In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer.

    In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.

    Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.

    Serve warm over rice.

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    4

    Newest Ratings and Reviews

    Read all 15 reviews

    • on October 25, 2013

      Flag

      This is one of my favorite recipes of all time. We can't find any good consistent Chinese take out places in our area so when I want some good take-out style food, I make this. It does take a little bit of planning since the chicken needs marinated. While I am combing the ingredients for the marinade, I mix together the liquid for the sauce in a separate bowl and then I have it ready to go when I'm ready to make the sauce. Just need to chop up the ginger, garlic and scallions and it's super easy to put together. I use the white part of the scallions in the sauce and save the green portion for the garnish. I always double the sauce because there wasn't enough sauce for me the first time I made it according to the recipe. Thanks Kelsey!

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    • on December 19, 2012

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      I have made this several times now and other than over cooking it once, it turns out great every time! I have read some of the other reviews, I've made it the same way she says to each time and it always turns out great. I will say, it's not a super fast meal, but doesn't take too long either. Love it!

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    • on November 27, 2012

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      Wow! Ok, I will admit it was a little more work than I anticipated....BUT it was WELL worth the work!! After reading the spicy reviews, I cut the chili sauce in half. I could not find chinese rice wine so (after reading online NOT to substitute it with cooking wineI decided to try and replace it with white cooking wine. Delish!! I made noodles to go along with it instead of rice. I will be adding this to my make again list for sure! Thanks for posting!!

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