Sesame Chicken Recipe

Pour vegetable oil into a medium Dutch oven or a large heavy skillet to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C) on a deep-fry or instant-read thermometer, ensuring the oil is ready for frying.

Set up three shallow bowls: in the first, whisk together the all-purpose flour and 1/4 cup cornstarch; in the second, whisk egg whites together with 1 tablespoon of toasted sesame oil; and in the third, place the panko breadcrumbs. This setup will make breading the chicken tender pieces quick and organized.

Season the chicken pieces with garlic powder and 1 teaspoon kosher salt. Dredge each piece first in the flour mixture, then dip into the egg white mixture, letting any excess drip off, and finally coat in the panko breadcrumbs, pressing gently to help the crumbs adhere evenly.

Working in batches to avoid overcrowding, carefully fry the breaded chicken in the hot oil, turning after 4 to 5 minutes until golden brown and fully cooked through, about 8 to 10 minutes total per batch. Use a slotted spoon or tongs to transfer the fried chicken to a paper towel-lined plate and season lightly with salt while hot.

In a small bowl, mix the remaining 2 teaspoons of cornstarch with the chicken broth (or water) until fully dissolved. In a large nonstick skillet over medium heat, combine this cornstarch mixture with the soy sauce, honey, ketchup, rice vinegar, sriracha, and the remaining 2 tablespoons of toasted sesame oil. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens and reduces slightly, about 4 to 5 minutes.

Add the fried chicken pieces into the skillet with the thickened sauce. Toss gently but thoroughly to ensure each piece is evenly coated with the flavorful sauce.

Divide the sauced chicken among plates. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately alongside steamed white rice for a complete, delicious meal.