Teriyaki Sesame Chicken Sticks

Name: Teriyaki Sesame Chicken Sticks
Yield: 3 servings
Cuisine: American
Ingredients: 400 grams Chicken breast; 1 dash Salt; 1 tbsp Sake; 1 Katakuriko; 1 1/2 tbsp Soy sauce; 1 tbsp Oyster sauce; 2 tbsp Honey; 1 approx. 1 teaspoon Juice from grating ginger; 1 approx. 2 tablespoons White toasted sesame seeds; 1 Vegetable oil for deep frying

cookpad.japan @cookpad_jp

A photo I saw on a frozen food package (it was something like fried chicken coated with sesame seeds) looked so tasty that I wanted to make something like it! That's how I came up with this recipe.

The result will look better if you refrain from poking the chicken too much after you've coated them with the sauce. Recipe by Raby

A photo I saw on a frozen food package (it was something like fried chicken coated with sesame seeds) looked so tasty that I wanted to make something like it! That's how I came up with this recipe.

The result will look better if you refrain from poking the chicken too much after you've coated them with the sauce. Recipe by Raby

cookpad.japan @cookpad_jp

A photo I saw on a frozen food package (it was something like fried chicken coated with sesame seeds) looked so tasty that I wanted to make something like it! That's how I came up with this recipe.

The result will look better if you refrain from poking the chicken too much after you've coated them with the sauce. Recipe by Raby

A photo I saw on a frozen food package (it was something like fried chicken coated with sesame seeds) looked so tasty that I wanted to make something like it! That's how I came up with this recipe.

The result will look better if you refrain from poking the chicken too much after you've coated them with the sauce. Recipe by Raby

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Ingredients

3 servings

400 gramsChicken breast
1 dashSalt
1 tbspSake
1Katakuriko
1 1/2 tbspSoy sauce
1 tbspOyster sauce
2 tbspHoney
1approx. 1 teaspoon Juice from grating ginger
1approx. 2 tablespoons White toasted sesame seeds
1Vegetable oil for deep frying

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Steps

1

Remove the skin from the chicken breast, and slice the meat into 1 cm wide strips. Rub in a small amount of salt and sake and set it aside.
2

Coat the chicken from Step 1 thinly and evenly with katakuriko. Deep fry in 180℃ vegetable oil. When done, place onto a sheet of paper towel to drain the excess oil.
3

In a non-stick frying pan, heat the soy sauce, honey, and oyster sauce and reduce until thick. Turn the heat off, and mix in the juice from grating ginger. Then add the chicken from Step 2 and coat it with the sauce. Finally add the white toasted sesame seeds, and toss everything together to finish.
4

Someone advised me that the sauce may harden if overcooked since you're using a decent amount of honey. Maybe that's something to keep in mind.