No Take Out Needed Soy and Sesame Chicken
The chicken bakes instead of frying, which keeps things easy and lighter, yet still golden and crisp. Everything is ready in about 30 minutes, making it perfect for busy nights when you still want something satisfying.
Equipment
- Small Saucepan
- tongs
- Sharp knife
Ingredients
For the chicken
- 1 cup all purpose flour 120g
- 3 extra large eggs
- 0.25 cup soy sauce 60ml
- 2 cups panko breadcrumbs 100g
- 1 lb chicken tenders cut into 1.5 inch cubes (450g)
For the sauce
- 0.75 cup chicken broth 180ml
- 0.25 cup hoisin sauce 60ml
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons cornstarch
- 2 teaspoons toasted sesame oil
- 1 teaspoon freshly minced ginger
- Sliced spring onions for garnish
- Toasted sesame seeds
Instructions
- Preheat the oven to 425F/220°C and place a baking rack onto a baking sheet
- Make a breading station by placing the flour into one dish, the eggs and soy sauce (whisked together) into a second dish and the panko breadcrumbs into the third dish
- Add the cubed chicken into the flour and shake of the excess, then dip into the egg and finally coat in the panko breadcrumbs. Place evenly spaced onto the rack over the baking sheet.
- Spray with cooking spray then bake in the oven for 20 minutes until cooked through and golden brown.
- In the meantime, make the sauce. Mix together the cornstarch, rice vinegar, hoisin sauce, soy sauce and chicken broth then set aside.
- Heat the sesame oil in a small pan and add in the ginger and also to cook for just thirty seconds until fragrant.
- Add in the hoisin and soy mixture and heat until simmering whilst stirring until smooth and thickened and glossy.
- Add in the hot baked chicken and toss to coat all pieces.
- Serve with rice and sprinkled with the sliced sping onions and toasted sesame seeds.
