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For the chicken:
- 1-1.5lbs @thecedarmarket boneless skinless chicken thighs
- 2 tbsp apricot jelly
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sriracha
- 4 garlic cloves minced
- 2 tbsp corn starch
Optional: 1 tbsp honey
Recipe created for Cedar Market by: @Foodkidsandsleep
This baked, no batter, crispy Sesame Chicken will make it so you can finally say goodbye to the soggy, all-batter, no chicken, takeout versions. This Sesame Chicken uses boneless chicken thighs which are super juicy and stay crispy even after being sauced. Best of all, it’s no guilt! They are 100% chicken, and sugar isn’t even on the ingredient list. You can even make it gluten free, if you choose the right soy sauce.
Cooking Instructions
Cube the chicken thighs, then start by tossing the thighs in cornstarch and bake at 475℉ until crisp, about 40 minutes. For maximum crunch, flip halfway through.
Mix the jelly, soy sauce, garlic, sriracha, and vinegar in a sauce pan and reduce on medium low heat. You want to see lots of bubbles, roughly 5 minutes. Add the sauce to the chicken nuggets and toss until it’s all well mixed.
Add your sauced chicken to a bowl of rice and top with scallions & sesame seeds.
Enjoy!
