Sesame Chicken Recipe (No Fry Method)

Instructions

1. 01

   Cut the chicken into about 1-inch pieces, making them as uniform in size as possible (this helps the chicken cook evenly in the skillet). Pat the chicken pieces dry with a paper towel.

2. 02

   In a medium bowl, whisk together the 3 tablespoons cornstarch, 2 tablespoons water, and the egg. The mixture will look like a pastry batter. Add the chicken pieces to the batter and stir until well coated.

3. 03

   In a very large nonstick or enamel-coated cast iron skillet over medium-high heat, heat the 1 tablespoon oil. When the oil is hot, swirl the skillet to distribute the oil all around. (NOTE: If you don’t have a very large skillet, cook the chicken in two batches.)

4. 04

   Add the chicken pieces to the skillet in an even layer, spacing the chicken pieces out as much as possible. (NOTE: It’s OK if the batter causes some of the chicken to stick together. You will break up the pieces when you flip them over.) Cook the chicken, undisturbed, until golden brown on the bottom, 5 to 6 minutes.

5. 05

   Then, using a silicone flipper, turn the chicken over and use the edge of the flipper to break the pieces up, being careful to break off as little of the crispy crust as possible. Distribute the chicken again in a single layer and let it cook undisturbed on the other side until golden brown and the chicken is cooked through, 5 to 6 minutes.

6. 06

   Meanwhile, in a large glass measure or medium bowl, whisk together all of the sauce ingredients (coconut aminos through sesame seeds) until well combined.

7. 07

   When the chicken is done cooking, remove the pieces to a paper-towel-lined plate or baking sheet and set aside.

8. 08

   To the same skillet over medium-high heat, add the sauce and heat, stirring occasionally, until it starts to simmer and thicken, 1 to 2 minutes.

9. 09

   Return the chicken pieces to the skillet and quickly toss just until coated in the sauce.

10. 10

    Remove the skillet from the heat and serve the chicken over rice and garnished with sliced scallions and additional sesame seeds, if desired.

11. 11

    Store leftovers in an airtight container in the fridge for up to 4 days.