Spicy Sesame Chicken with Garlic Soy Noodles and Jasmine Rice

 

Serves: 4
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Crispy Spicy Sesame Chicken

Ingredients (chicken & coating)

• 1½ pounds boneless skinless chicken thighs or breast, cut into bite-size chunks

• ½ teaspoon kosher salt

• ½ teaspoon ground white pepper (or black pepper)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 2 eggs, beaten

• ½ cup cornstarch

• ½ cup all-purpose flour

• Oil for deep frying (vegetable or canola)

Ingredients (sauce)

• 3 tablespoons low-sodium soy sauce

• 2 tablespoons hoisin sauce

• 2 tablespoons rice vinegar

• 1½ tablespoons honey or brown sugar

• 1½ tablespoons chili garlic sauce (adjust to spice preference)

• 1 tablespoon dark soy sauce (for richness and color)

• 1 tablespoon toasted sesame oil

• 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)

• 1 teaspoon freshly grated ginger

• 2 cloves garlic, finely minced

• ½ red bell pepper, chopped

• ½ green bell pepper, chopped

• 1 tablespoon sesame seeds

• 2 tablespoons neutral oil (for sautéing sauce)

Instructions

Season the chicken with salt, white pepper, garlic powder, and onion powder. Let it rest for 10–15 minutes while you prepare the batter and sauce. In one bowl, whisk the eggs. In another, mix cornstarch and flour. Dip each chicken piece into the egg, then into the flour mix, pressing to coat thoroughly.

Heat about 2 inches of oil in a deep pan or wok to 350°F (175°C). Fry the chicken in batches without crowding, for 4–6 minutes until golden brown and crisp. Drain on paper towels or a wire rack.

To make the sauce, heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the garlic and ginger; sauté for 30 seconds. Add bell peppers and cook for 1–2 minutes until just tender. Pour in soy sauce, hoisin, vinegar, honey, chili garlic sauce, dark soy, and sesame oil. Stir well. Add the cornstarch slurry and cook until the sauce thickens, about 1 minute.

Add the fried chicken to the sauce and toss well to coat. Sprinkle with sesame seeds and remove from heat.

Garlic Soy Stir-Fried Noodles

Ingredients

• 8 oz lo mein noodles or thick egg noodles, cooked and drained

• 1 tablespoon vegetable oil

• 1 teaspoon toasted sesame oil

• 3 garlic cloves, minced

• ½ yellow onion, thinly sliced

• ½ red bell pepper, thinly sliced

• 2 green onions, sliced (white and green parts separated)

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon dark soy sauce (adds color and umami)

• 1 tablespoon oyster sauce

• ½ teaspoon sugar

• ¼ teaspoon ground white pepper

• Pinch of chili flakes or a few drops of chili oil (optional)

Instructions

Heat both oils in a large pan or wok over medium-high heat. Add garlic and sliced onions and stir-fry for 1 minute until fragrant. Add bell peppers and the white parts of the green onions. Cook for another 2 minutes until slightly tender.

Add the noodles to the pan. Pour in soy sauce, dark soy, oyster sauce, sugar, white pepper, and chili flakes. Toss well to coat all noodles evenly in sauce. Stir-fry for 2–3 more minutes until heated through and lightly caramelized. Add the green tops of the green onions just before serving.

Perfect Jasmine Rice

Ingredients

• 1½ cups jasmine rice

• 2¼ cups water

• ½ teaspoon salt

• 1 teaspoon neutral oil or butter (optional)

Instructions

Rinse the rice under cold water until the water runs nearly clear. In a saucepan, combine rice, water, salt, and oil. Bring to a boil over medium heat. Once boiling, reduce to low heat, cover tightly, and simmer for 15 minutes.

Remove from heat and let it steam (with the lid on) for another 10 minutes. Fluff gently with a fork before serving.