Sesame Chicken
Crispy battered chicken coated in a sweet, savory sesame glaze and topped with toasted sesame seeds and scallions.
Equipment
- Large mixing bowls
- Deep skillet or wok
- Slotted spoon or spider
- Whisk
Ingredients
Chicken & Coating
- 500 g boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1 egg white (or whole egg)
- ½ tsp baking soda to tenderize
- ½ tsp salt
- ½ cup cornstarch or potato starch for coating
Glaze / Sauce
- 3 tbsp soy sauce low sodium preferred
- 2 tbsp honey
- 3 tbsp brown sugar
- 2½ tbsp ketchup
- 1 tbsp white or rice vinegar
- 2 tbsp water for thinning and cornstarch slurry
- 2 tsp cornstarch (for slurry)
- 1 tbsp sesame oil for flavor in glaze
- 1.5 tbsp toasted sesame seeds for garnish
- sliced scallions (green onions), for garnish
Instructions
- In a mixing bowl, combine the chicken pieces with salt, baking soda, and egg white. Mix well to coat and tenderize. Let sit for about 10–15 minutes.
- Coat the marinated chicken pieces evenly with cornstarch (or potato starch). Shake off any excess.
- Heat oil in a deep skillet or wok over medium-high heat (enough for shallow frying). Fry the chicken in batches until golden and crisp. Remove and drain on paper towels.
- In a small bowl, whisk together soy sauce, honey, brown sugar, ketchup, vinegar, water, sesame oil, and cornstarch (slurry).
- Wipe out most of the oil in the wok, leaving a bit for flavor. Over medium heat, add the sauce mixture and bring to a simmer, stirring until it thickens and becomes glossy.
- Add the fried chicken pieces into the glaze. Toss quickly to coat every piece evenly.
- Sprinkle toasted sesame seeds and sliced scallions over the glazed chicken just before serving.
- Serve immediately (preferably over steamed rice or with vegetables).
Notes
For extra crispness, you can double-fry the chicken (fry once, rest, then fry again quickly). Adjust sweetness, tang, or salt in the sauce to your taste. This style is common in Chinese-American restaurants and resembles how sesame chicken is typically prepared. :contentReference[oaicite:0]{index=0}