It’s easy to make this Chinese take-out favorite at home. Coating the chicken pieces with egg whites is the secret to the silky texture with the sesame crunch.

1. Combine the hoisin, honey, soy sauce, sesame oil, garlic and cayenne in a large bowl. Whisk until blended. Set aside.

2. Pat the chicken dry with paper towels. Place the egg whites and 1/2 teaspoon of the salt in a medium bowl and whisk until the mixture begins to foam. Stir in the chicken until coated; drain.

3. Place the sesame seeds and remaining 1/2 teaspoon salt in a large resealable plastic bag. Place the chicken in the bag. Seal and shake to evenly coat.

4. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Reduce the heat to medium. Carefully add the chicken to the skillet and cook, turning with tongs, until golden and no longer pink throughout, 3 to 5 minutes. Drain the chicken on a paper towel, removing any over-browned sesame seeds. Add the hot chicken to the hoisin sauce mixture in the bowl and stir to coat.

Serving Suggestion
Serve the chicken on a bed of rice with steamed broccoli or snow peas. For a finishing touch, sprinkle chopped green onions over the chicken just before serving.