The Best ever Crispy Sesame Chicken Bites – A recipe for Teatime Happiness

My girls adore McDonalds and try as I might with other restaurants it is their favourite teatime treat. So I recently got to thinking if I cannot beat them then at least I can endeavour to make my own. I now serve chicken nuggets made from pieces of fresh chicken breast coated in seasoned cornmeal and these delicious Chinese style sesame chicken bites. They sit somewhere between being acceptable to the two little ones ( basically any recipe with ketchup is a winner ) and yet tasty enough for the grownups. Now I know it is hardly the healthiest of meals, but it is wholesome and homemade and makes for happier family teatimes.

Crispy Chinese style Sesame Chicken Bites

If you want to make this with a little more bite you can add a small chopped red chilli and some freshly grated ginger root to the sauce at the start of cooking. The principle flavours are some of my favourite in cooking including garlic, Chinese five spice and smoked paprika.

If you like this recipe why not try my Spicy Sesame Chicken Wings.

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Crispy Sesame Chicken Bites

Crispy fried chicken pieces in a Chinese style sweet and sour sesame sauce.

Course Main Dish

Cuisine Chinese

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Ingredients

Spiced Fried Chicken Bites

• 3 each Chicken Breasts Ask your butcher to remover the skin
• 200 gram Cornflour
• 250 millilitre Vegetable Oil Suitable for high temperature frying
• 3 Egg Whites Whisked to a light foam
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Fine Sea Salt
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Chinese Five Spice
• Pinch White Pepper

Chinese style Sesame Sauce

• 100 millilitre Tomato Ketchup
• 100 millilitre Light Soy Sauce
• 3 tablespoon Runny Honey
• 3 tablespoon Sweet Chilli Sauce
• 2 tablespoon Toasted Sesame Oil
• 1 tablespoon Rice Wine Vinegar
• 2 clove Garlic Peeled and crushed
• 2 tablespoon Sesame Seeds
• 1/2 teaspoon Chinese Five Spice
• Splash Dark Soy Sauce

Instructions

• Sift the cornflour into two trays one third in the first and the remainder in the second. Season the first and mix the paprika, garlic powder and five spice with the second.
• Next, heat the oil in a large deep wok until hot. Dip the chicken pieces in the seasoned cornflour, then the egg whites and then into the spice flour mix. Carefully add the pieces of chicken into the wok in batches and fry until golden brown, turning during cooking. This should take about five to six minutes.
• Remove when cooked and drain then place onto a tray lined with absorbent kitchen paper and keep warm.
• For the sauce, place all of the ingredients into a medium-sized heavy-bottomed pan and bring to a gentle simmer and cookout for ten minutes, stirring regularly to prevent sticking and burning.
• When all the chicken is cooked toss the cooked chicken and hot sauce together in a bowl. Serve topped with a few thinly sliced spring onions or torn coriander and some of my Egg Fried Rice.

Notes

For my Egg Fried Rice recipe follow this link.

What to Drink? Chinese food has a lot of strong flavours salt, chilli, ginger and garlic and you will need a wine capable of standing up to these tastes. Top of the list is dry or Brut Champagne or a dry sparkling wine followed by a crisp, dry Alsace or German Riesling.

Allergens in this recipe are;

There will be Soya and may be gluten in your Soy Sauce

Please see the Allergens Page