In a bowl, place the Egg, Cornstarch, Garlic Powder, Salt & Pepper. Stir to combine.
In a bowl, whisk together AP Flour, Smoked Paprika, and Cornstarch.
Heat vegetable oil in a pan. As the Oil gets hot, Dip the Boneless, Skinless Chicken pieces first in the egg mixture and then toss them in the flour mixture. Fry the Chicken pieces in batches. Do not crowd the Pan, fry about 6-7 pieces of Chicken at once. Fry for 5-6 minutes, rotating midway until it gets crispy and golden brown on both sides. Drain the chicken on a paper towel.
Make the Sauce by combining Ginger, Garlic, Honey, Ketchup, Soy Sauce, Rice Vinegar, Sesame Oil, Brown Sugar, and Cornstarch.
In the same pan, where you fried the chicken, pour in the sauce and cook it over medium-high heat until it starts to boil. As the Sauce comes to a slow boil, add the crispy chicken pieces. Toss to combine with the sauce. Serve with sesame seeds and chopped green onions on top.
Video
Notes
You can make the sauce up to two days ahead of time use it later.
Nutrition
Nutrition Facts
Sesame Chicken (Like a Chinese Restaurant)
Amount Per Serving
Calories 394
* Percent Daily Values are based on a 2000 calorie diet.
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