This recipe has been very popular in Hawaii as far back as I can remember. In fact, my recipe is hand written on an old recipe card. Remember those? You’d keep them on file in recipe cans. Vintage.
I’ve seen other recipes for Sesame Green Onion Chicken. I’m sure a lot of people have some version of it. There might be slight variations, but the taste is quite similar. It’s slightly sweet, slightly savory, and gently crisp because of the cornstarch in the marinade.
I grew up eating this in Hawaii and it’s not uncommon to see this served at parties. For home cooking, Mom usually marinated the chicken thighs whole for dinner as I do now for my own family. But for parties, smaller chunks were usually the order for easy eating when there’s a whole buffet of amazing food.
For this blog, I used chicken breast chunks on skewers because for appies, I think skewers are the way to go. Personally, I prefer using chicken thighs because they’re juicier and not as dry as breast meat. But it’s your choice.
Oh…I didn’t fry the skewers with the meat on. That would just make greasy little handles. I fried the meat, then put them on the skewers using little tongs.
If you want to use whole thighs, this makes an amazing sandwich meat. I’ve put this on a bun with avocado slices, cukes, and a handful of alfalfa sprouts with a little mayo and mustard. Scrummy! Maybe I should do a post using this on sliders. Good idea.
- 2 large chicken breasts or 4 large thighs
- 4 T flour
- 8 T cornstarch
- 4 T sugar
- 1½ T salt
- 5 tsp. soy sauce
- 2 tsp. Black sesame seeds or roasted sesame seeds
- 2 stalks of green onion, chopped (save some for garnish)
- 1 piece of garlic, minced
- 2 eggs
- Oil for frying
- Bamboo skewers
Cut the chicken into bite-size chunks.
Combine the next nine ingredients in a large bowl. Add the chicken to it and marinate for a few hours.
Fry until golden. Drain on a paper towel, then put them on skewers for serving. Sprinkle with the reserved green onions.