Crispy Sesame Chicken Bowls
Crispy Sesame Chicken Bowls are one of our favorite chicken dinners. I start this dish by deep frying chicken until it’s super crispy. Then, I make a sweet caramel sauce to coat the chicken in. Finally, I serve the sesame chicken on top of rice. I also add on stir fried carrots, crisp cucumbers and radishes, and boiled eggs. We like this dish for several reasons. First of all, I like that this dish can be made ahead of time and reheated in the microwave. The chicken will be slightly less crispy, but will still be delicious. Secondly, I like that this is a complete meal. No side dishes are needed. And, lastly, we all love this incredibly crispy chicken.
The Equipment I Used
- A Dutch Oven- I like to fry my chicken in an enameled cast iron Dutch oven, but you can use any deep pot. The enameled cast iron pots are really great for keeping your oil at an even temperature.
- A Deep Frying Thermometer- You’ll need this so that you know how hot your oil is.
The Ingredients Needed for Crispy Sesame Chicken Bowls
- Chicken- You’ll need boneless, skinless chicken breasts. Use a pound to a pound and a quarter of chicken.
- Oil- Use vegetable, canola, or peanut oil to fry your chicken. I always use Crisco vegetable oil.
- Cornstarch- You can find this in the baking section of your market.
- Chicken Stock- I always use my homemade chicken stock. the recipe is below.
- Sesame Oil- Use pure sesame oil. You can find this in either the oil section or the Asian food section of your market.
- Sesame Seeds- You can find these in the spice section of your market.
How I Made my Rice Bowls
- First, I made the rice and boiled the eggs. To peel your eggs easily, peel them under running water.
- Next, I stir fried the carrots and made the sauce.
- Then, I fried the chicken. Only add chicken to the pot when the oil is at the correct temperature.
If you like crispy chicken you need to try these amazing Crispy Sesame Chicken Bowls.
Crispy Sesame Chicken Bowls
Super crispy deep-fried chicken breast chunks enveloped in a sweet caramel sauce. Served with rice, boiled eggs, crisp radishes and cucumbers and stir-fried carrots.
Equipment
- deep frying thermometer
Ingredients
For the Rice:
- 1 cup long grain white rice
- 1½ cups water
- ½ tsp. kosher salt
For the Crispy Sesame Chicken:
- 1 lb. boneless, skinless chicken breast, cut in half inch pieces
- 3 cups vegetable oil
- 1 egg
- 1 tsp. each sugar and kosher salt
- ⅛ tsp. black pepper
- 1 cup cornstarch
- 1 tbsp. sesame seeds
For the Caramel Sauce:
- 3 tbsp. vegetable oil
- 3 dried chilis or ¼ tsp. crushed red pepper flakes
- 1 tsp. minced garlic
- ½ cup granulated sugar
- ¼ tsp. ground ginger
- ¼ cup chicken stock
- 1 tbsp. rice vinegar
- ¼ cup low salt soy sauce
- 1 tbsp. sesame oil
- 2 tsp. cornstarch mixed with 4 tsp. water
Garnishes:
- 1 tbsp. sesame seeds
- ¼ cup sliced scallions
For the Vegetables:
- 1 tsp. olive oil
- 2 cups thinly sliced carrots
- 1 tsp. each soy sauce and sugar
- 1 cup thinly sliced radishes
- 1 cup cucumbers, sliced into thin batons
- ½ tsp. kosher salt and pepper
- 1 tbsp. rice wine vine
For the Boiled Eggs:
- 4 large eggs
Instructions
- Begin by making the rice: In a three quart saucepan, bring the water to a boil. Add the rice and salt and cover and simmer it for 16 minutes. Remove it from the stove and let it sit covered for 10 minutes or until the chicken is done.
- While the rice cooks, make the Caramel Sauce: In a three- quart saucepan, heat the vegetable oil on medium heat and add the chilis, sugar, ginger, chicken stock, garlic, vinegar, soy sauce, and sesame oil. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
- Also make the eggs. Put the eggs in a three quart saucepan and cover them with water. Bring the pot to a boil, and then cover the pot and remove it from the heat. Let the eggs sit in the hot water for six minutes. Then drain the eggs and peel them. Cut them in half.
- Also, cook the carrots: In a skillet, heat the oil and cook the carrots with the soy sauce and sugar, on medium heat, for a few minutes, just until they're crisp tender. Cover to keep them warm.
- Also prepare the cucumbers and radishes: Sprinkle each with a quarter teaspoon of kosher salt and let it set ten minutes. Squeeze each dry. Stir in one tablespoon of rice vinegar and one teaspoon of sugar to each vegetable.
- Also, fry the Crispy Orange Caramel Chicken: Start by heating one inch of vegetable oil in a deep pot, to 375°.
- In a large bowl, beat the egg, sugar, and salt together. Stir in the chicken. Add the cornstarch and stir until all the chicken is coated.
- When the oil is at 375°, fry the chicken pieces in three batches until the coating is starts to turn golden and crisp. Drain each batch on a wire rack. Then, refry all the chicken a second time, in 3 batches, until they are super crispy.
- Meanwhile, reheat the sauce. When the chicken is all done, toss them with the sauce in a large bowl and sprinkle with the sesame seeds.
- To serve: Put some rice in four bowls. Top the rice with some chicken and sauce. Also, add the eggs, cucumbers, carrots, and radishes. Sprinkle the bowls with the sesame seeds and scallions.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
