Here is an easy- and better for you- version of the all time Chinese favorite, Sesame Chicken!
Quick tip: It’s a little spicy with the ingredients as they’re listed. Fair warning!
PF Changs has this dish with brown rice for a whopping 1020 calories, 148 g carbs, 32g of fat, and 48g of protein.
While this probably doesn’t taste just like PF Changs (honestly, I’ve never been), Sesame Chicken isn’t worth that. This version (minus the rice) has under 400 calories. Lots of flavor, less guilt. You can thank me later.
Serving size: 1 chicken breast, 1/2 of the batter, 1/4 of the sauce.
Nutrition estimate: 361 calories- 21g carbs- 20g fat (coconut oil fat)- 24g protein
- 1 tablespoon +2 teaspoons whole wheat flour
- 2 teaspoons cornstarch
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 2 1/2 teaspoons low sodium soy sauce
- 1 teaspoon sesame oils
- 2-4 tablespoons of water
- 1/3 cup sweet chili sauce (found in the Asian section of most supermarkets- you could probably make this yourself, but I had this on hand)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon chicken bouillon.
For frying the chicken
- 2 chicken breasts
- 1/4 cup (give or take) coconut oil
- In a small bowl, mix all batter ingredients EXCEPT the water together. Add water tablespoon by tablespoon until you get a smooth, brownie batter consistency.
- Cover the batter and refrigerate.
- In another small bowl, mix together all sauce ingredients and set aside.
- On the stove over medium high-high heat, melt about half the coconut oil.
- Pour half the batter over the chicken breasts, and place the chicken into the hot oil BATTER SIDE DOWN.
- Pour remaining batter over the chicken that is facing up.
- Fry the chicken for 5-8 minutes on each side, or until chicken is no longer pink. If needed, add more oil.
- Cut up the chicken into bite sized pieces.
- Heat the sauce in the microwave or stove top and pour over the chicken.
It sounds like a lot, but it’s pretty easy! I served this over rice with broccoli.
I’ll explain why the batter part is a little odd. This is so you can get the crunchy fried batter without using a ton of batter. No need to load up the chicken with batter when you only need a little bit to give it some crunch and flavor :)
With that being said, I hope you like it!