The American Chinese restaurant classic has the perfect balance of umami, sweet, and crunch thanks to the savory-sweet sauce and marinade. Similar to General Tso’s chicken, sesame chicken is an American Chinese restaurant classic. Nuggets of fried chicken are tossed with a sweet-and-savory sauce, then served with steamed broccoli and rice for a crowd-pleasing favorite. The chicken has a good deal of umami from chicken bouillon powder, and gets extra-crispy when fried thanks to cornstarch and a touch of baking powder. The tangy, sweet sauce is just thick enough to coat and glaze the chicken without being gloppy or overly thick.

Servings: 4

INGREDIENTS

Chicken:

1 large egg white
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon granulated garlic
1/2 teaspoon honey
Pinch of white pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup plus 2 tablespoons cornstarch, divided
1/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons chicken bouillon powder

Sauce:

1/4 cup honey
1/4 cup reduced-sodium soy sauce
2 tablespoons white vinegar
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons toasted sesame oil
1 tablespoon canola oil, plus more for frying
4 teaspoons minced garlic (about 3 large garlic cloves)
1 tablespoon minced fresh ginger (about 1 [ 1-inch] piece)
1 tablespoon toasted sesame seeds
Steamed broccoli and cooked rice, for serving

STEPS

1) Make the chicken: Beat egg white in a medium bowl until foamy. Whisk in soy sauce, granulated garlic, honey, and white pepper. Stir in chicken and 2 tablespoons cornstarch until evenly combined. Set aside, or refrigerate, covered, for up to 8 hours.

2) Whisk together flour, baking powder, chicken bouillon, and remaining 1/4 cup cornstarch in a separate medium bowl. Working with 2 to 4 pieces of chicken at a time, remove chicken from marinade, letting excess drip off; toss in cornstarch mixture until evenly coated. Transfer to a plate or parchment paper-lined baking sheet; set aside.

3) Make the sauce: Whisk together honey, soy sauce, vinegar, water, cornstarch, and sesame oil in a small bowl until combined. Heat 1 tablespoon canola oil in a large skillet over medium-high until shimmering. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add soy sauce mixture; cook, stirring constantly, until mixture is boiling and thickened, about 1 minute. Remove from heat and set aside.

4) Pour additional canola oil into a large skillet or wok to a depth of 1/2 inch; heat oil over medium-high until a thermometer registers 350°F. Working in batches, fry chicken until golden brown and cooked through, about 3 minutes per batch. Transfer to a paper towel-lined plate and let drain.

5) Return skillet with sauce to medium heat. Add fried chicken to sauce and toss to coat. Remove from heat and sprinkle with sesame seeds. Serve with steamed broccoli and cooked rice.

NOTES

Make ahead:

Marinate the chicken for up to 24 hours. Make the sauce up to three days in advance.