Crispy Sesame Ginger Chicken Bowl
Crisp, golden chicken in a sticky ginger-garlic sesame glaze over jasmine rice with steamed edamame and shredded purple cabbage.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
A light coating of cornstarch is what gives takeout-style chicken its crunch, and it works just as well in a home skillet with a few tablespoons of oil. The glaze goes on in the last minute, which keeps the crust from turning soggy before the bowl reaches the table.
Why this recipe works
Cornstarch fries into a thin, brittle shell that holds onto sauce better than flour. Frying in two batches keeps the oil hot, so the coating crisps instead of absorbing oil, and tossing the chicken in the reduced glaze at the end limits how long the crust sits in liquid.
Ingredient notes
Grate the ginger and garlic on a fine rasp so they dissolve into the glaze. Toasted sesame oil is for flavor, not frying; it burns at high heat, which is why it goes into the glaze.
Common mistakes
- Leaving the chicken wet before coating, which turns the cornstarch into a gummy paste.
- Simmering the chicken in the glaze, which softens the crust. Toss and serve.
What to serve with it
Sliced cucumber or a few lime wedges are good alongside if you want something fresh and sharp.
Meal prep
The coating softens in the fridge. For meal prep, keep the glaze in a separate small container and toss the reheated chicken in it just before eating.
More bowls like this
Cooking tips
A wire rack under the fried chicken keeps the bottoms crisp while the second batch cooks. Shred the cabbage as thinly as possible; it adds crunch without needing a dressing.
Swaps and variations
Tamari makes the glaze gluten-free; check that your other ingredients are labelled gluten-free too. Brown rice works in place of jasmine; cook it according to the package.
Storing and reheating
Refrigerate within 2 hours in airtight containers for up to 3 days. Reheat the chicken in a 400°F (200°C) oven or air fryer for 6 to 8 minutes until heated through to 165°F (74°C); microwaving softens the crust.
Recipe
Crispy Sesame Ginger Chicken Bowl
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
- For the rice and vegetables
- For the chicken
- For the glaze
You’ll need: large nonstick or cast-iron skillet; medium saucepan with lid; mixing bowls; instant-read thermometer
Method
-
Combine the rinsed jasmine rice and water in a saucepan. Bring to a boil, cover, reduce the heat to low and cook 12 minutes. Rest off the heat, covered, for 10 minutes, then fluff.
-
Bring a small pot of water to a boil, add the edamame and cook 4 minutes. Drain and set aside with the shredded cabbage.
-
Whisk the soy sauce, honey, rice vinegar, ginger, garlic and sesame oil in a small bowl.
-
Pat the chicken very dry. Toss it with the salt, then with the cornstarch until every piece is coated in a thin, even layer; shake off the excess.
-
Heat the oil in a large skillet over medium-high heat until it shimmers. Add half the chicken in a single layer and fry 3 minutes per side, until deep golden and crisp and the thickest piece reaches 165°F (74°C). Transfer to a wire rack or paper towel and repeat with the rest.
-
Pour off all but a thin film of oil. Reduce the heat to medium, add the glaze and simmer 1 minute, until it bubbles and thickens slightly. Return the chicken and toss quickly to coat, then sprinkle with sesame seeds.
-
Divide the rice among 4 bowls. Add the chicken, edamame and cabbage side by side and serve right away while the coating is crisp.
Questions
Can I air-fry the chicken?
Yes. Spray the coated pieces lightly with oil and air-fry at 400°F (200°C) for 10 to 12 minutes, shaking halfway, until 165°F (74°C).
Why did my coating fall off?
The pan was overcrowded or the chicken was moved too soon. Let each side form a crust before turning.
Comments