Sesame Chicken

Ingredients

• 180 g cooked white rice
• 170 g boneless, skinless chicken thigh, cut into 2 cm pieces
• 45 g cornstarch, divided
• 120 ml vegetable oil, for shallow-frying
• 1 tsp fresh ginger, minced
• 1 Bell Peoper, Dice
• 1 clove garlic, minced
• 2 dried red chiles
• 1 tbsp soy sauce
• 1 tbsp white sugar
• 2 tsp rice vinegar
• 1/2 tsp toasted sesame oil
• 1 green onion, thinly sliced
• 1/2 tsp toasted sesame seeds
• Salt, to taste

Method

1. 1

   Cook or reheat the white rice according to the package directions, then keep it warm.

2. 2

   Dice the yellow onion and bell pepper, mince cayenne peppers, and garlic. Cut the chicken into cubes or stripes and toss with 30 g cornstarch until each piece is coated.

3. 3

   Whisk the soy sauce, brown sugar, rice vinegar, sesame oil, and remaining 15 g cornstarch in a small bowl until smooth.

4. 4

   Heat the vegetable oil in a small wok or deep skillet to 190°C (375°F). Fry the chicken in a single layer for 4 to 5 minutes, turning occasionally, until crisp, golden, and cooked through to 74°C (165°F). Transfer the chicken to a paper towel-lined plate.

5. 5

   Pour off all but 1 tsp of the frying oil from the pan. Stir-fry the garlic, ginger, bell pepper, and onion over medium-high heat for 20 to 30 seconds, until fragrant.

6. 6

   Add the prepared sauce and cook for 1 to 2 minutes, stirring constantly, until thickened and glossy. Return the fried chicken to the pan and toss for 30 to 60 seconds until evenly coated.

7. 7

   Spoon the warm rice onto a plate and pile the sauced chicken on top. Garnish with sliced green onion and toasted sesame seeds, then serve immediately.

Nutrition per serving

Cook this with the app: pantry check, scaling, and the assistant.