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 classic Chinese-American takeout favorite made at home! Chewy egg noodles tossed with a vibrant mix of fresh, crisp vegetables in a rich, savory sauce. Ready in under 30 minutes for a perfect weeknight meal.
Crispy Sesame Chicken with flavorful Lo Mein - a soul-satisfying, protein-packed dinner!
This chinese_american dish is perfect for dinner. With 825.6 calories and 45.980000000000004g 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.
246cal
7gprotein
29gcarbs
12gfat
Ingredients
8 oz Lo Mein Noodles (Fresh or dried. Spaghetti can be used as a substitute.)
2 tbsp Vegetable Oil (Or another high smoke point oil like canola or avocado oil.)
1 tbsp Toasted Sesame Oil (Divided use: 1 tsp for noodles, 2 tsp for sauce.)
4 pcs Garlic Cloves (Finely minced.)
1 inch Ginger (Peeled and freshly grated.)
2 pcs Carrots (Medium-sized, peeled and julienned.)
1 pcs Bell Pepper (Medium-sized, any color, thinly sliced.)
1 cup Cremini Mushrooms (Sliced.)
1 cup Snow Peas (Trimmed.)
2 cup Bok Choy (Roughly chopped.)
3 pcs Scallions (Thinly sliced, green and white parts separated.)
3 tbsp Low Sodium Soy Sauce (Use tamari for a gluten-free option.)
1 tbsp Dark Soy Sauce (Primarily for color and a deeper flavor.)
1 tsp Granulated Sugar (Balances the saltiness of the soy sauce.)
1 tsp Cornstarch (To thicken the sauce slightly.)
2 tbsp Water (For the sauce.)
0.25 tsp White Pepper Powder (Adds a distinct, mild heat.)
Instructions
1
Prepare the Noodles and Sauce
Cook the lo mein noodles according to package directions until al dente, typically 3-5 minutes. Drain immediately and rinse under cold water to stop the cooking process.
Toss the drained noodles with 1 teaspoon of the toasted sesame oil to prevent them from sticking together. Set aside.
In a small bowl, whisk together the low sodium soy sauce, dark soy sauce, the remaining 2 teaspoons of toasted sesame oil, granulated sugar, cornstarch, water, and white pepper. This is your lo mein sauce. Set aside.
2
Stir-Fry the Aromatics and Vegetables
Heat the vegetable oil in a large wok or skillet over high heat. The oil should be shimmering before you add ingredients.
Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the sliced mushrooms and snow peas. Continue to stir-fry for another 2 minutes until the mushrooms have released their moisture and started to brown.
Finally, add the chopped bok choy and stir-fry for 1 minute until the leaves have just wilted but the stems remain crisp.
Add the cooked noodles to the wok with the vegetables.
Give the sauce a quick whisk to recombine the cornstarch, then pour it evenly over the noodles and vegetables.
Using tongs, toss everything together quickly and continuously for 1-2 minutes, ensuring the noodles and vegetables are fully coated in the sauce and heated through.
Stir in most of the green parts of the scallions, reserving a small amount for garnish.
4
Serve
Remove the wok from the heat. Portion the vegetable lo mein into bowls.
Garnish with the remaining green scallion parts. Serve immediately for the best texture and flavor.
