Crispy, bite-sized chicken pieces tossed in a glossy, sweet, and savory sesame sauce. This Chinese-American takeout classic is incredibly easy to make at home and will be a family favorite.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
580cal
39gprotein
44gcarbs
28g
Ingredients
1.5 lb boneless skinless chicken thighs (cut into 1-inch pieces)
9 tbsp cornstarch (8 tbsp for batter, 1 tbsp for sauce slurry)
A quick and easy weeknight meal that transforms leftover rice into a flavorful dish packed with crisp vegetables and savory sauces. Better than takeout and ready in under 20 minutes!
A comforting bowl of delicate pork and shrimp wontons floating in a savory, clear chicken broth. This Chinese-American classic is surprisingly easy to make at home and perfect for a chilly day.
Prep40 min
Cook20 min
Servings4
Serving size: 2.5 cups(One serving contains about 1.5 cups of soup and 6 wontons.)
About Sesame Chicken, Vegetable Fried Rice and Wonton Soup
Crispy, aromatic sesame chicken with savory fried rice and comforting wonton soup. A soul-satisfying dinner!
This chinese_american dish is perfect for dinner. With 1315.5 calories and 77.45g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
rice vinegar
1 tbsp toasted sesame oil
3 pcs garlic cloves (minced)
1 inch fresh ginger (peeled and grated)
2 tbsp water (for the sauce slurry)
2 tbsp sesame seeds (toasted, for garnish)
2 pcs scallions (thinly sliced, for garnish)
Instructions
1
Prepare the Chicken and Batter
Cut the boneless, skinless chicken thighs into uniform 1-inch pieces. Pat them thoroughly dry with paper towels; this is key for a crispy coating.
In a large bowl, whisk together 8 tbsp cornstarch, the all-purpose flour, salt, and black pepper.
Add the lightly beaten egg to the dry ingredients and whisk to form a thick, paste-like batter.
Add the dry chicken pieces to the bowl and use your hands or tongs to toss until every piece is evenly and completely coated.
2
Fry the Chicken
In a wok or heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Working in 2-3 batches to avoid overcrowding, carefully place the coated chicken into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown, crispy, and cooked through.
Use a slotted spoon to remove the chicken from the oil and transfer it to a wire rack to drain. Draining on a rack keeps the bottom from getting soggy.
Allow the oil to return to 350°F before frying the next batch.
3
Make the Sesame Sauce
In a separate, clean wok or large skillet, heat the toasted sesame oil over medium heat.
Add the minced garlic and grated ginger. Sauté for 30-45 seconds until fragrant, being careful not to burn them.
Pour in the soy sauce, honey, and rice vinegar. Stir to combine and bring the mixture to a gentle simmer.
In a small bowl, whisk together the remaining 1 tbsp of cornstarch and 2 tbsp of water to create a smooth slurry. Pour the slurry into the simmering sauce while whisking constantly.
Continue to cook and whisk for 1-2 minutes as the sauce thickens and becomes glossy. Remove from heat.
4
Combine and Serve
Add the crispy fried chicken to the skillet with the thickened sauce.
Gently toss until all the chicken pieces are evenly coated in the glossy sauce.
Immediately transfer to a serving platter. Garnish generously with toasted sesame seeds and thinly sliced scallions.
Serve hot with steamed rice and steamed broccoli for a complete meal.
397cal
11gprotein
55gcarbs
15gfat
Ingredients
4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
2 pcs large eggs (Lightly beaten in a small bowl.)
4 clove garlic (Finely minced.)
1 tbsp fresh ginger (Finely grated.)
3 pcs scallions (Thinly sliced, with white and green parts separated.)
1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)
Instructions
1
Prepare the Eggs
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
Remove the scrambled eggs from the wok and set them aside on a plate.
2
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok over high heat.
Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3
Fry the Rice
Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
227 g Shrimp (Peeled, deveined, and finely minced)
24 pieces Wonton Wrappers (Square wrappers)
4 stalks Green Onions (2 finely chopped for filling, 2 thinly sliced for garnish)
2 inch Ginger (1 inch piece grated for filling, 1 inch piece thinly sliced for broth)
4 cloves Garlic (2 minced for filling, 2 smashed for broth)
2 tbsp Soy Sauce (Low sodium recommended)
2 tsp Sesame Oil (Toasted sesame oil)
1 tbsp Shaoxing Wine (Or dry sherry)
1 tsp Cornstarch
0.25 tsp White Pepper (Ground)
0.5 tsp Salt (For filling, adjust to taste)
8 cups Chicken Broth (Low sodium)
2 heads Bok Choy (Baby bok choy, roughly chopped)
Instructions
1
Prepare the Wonton Filling
In a medium bowl, combine the ground pork, minced shrimp, 2 chopped green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, Shaoxing wine, cornstarch, white pepper, and salt.
Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2
Assemble the Wontons
Set up a small bowl of water for sealing. Place a wonton wrapper on your work surface.
Spoon about 1 teaspoon of the filling into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip.
Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and push out any air bubbles.
Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal.
Place the finished wonton on a parchment-lined tray to prevent sticking. Repeat with the remaining filling and wrappers.
