Sesame Chicken (VIDEO)
This Sesame Chicken is so much better than takeout! The chicken actually STAYS crispy in that sweet and tangy sesame sauce!
Servings: 4
Equipment
Ingredients
Chicken
- 1 lb chicken thigh boneless, skinless, and cut into 1" pieces
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 4 cloves garlic grated
- 1/2 tbsp ginger grated
- 1 tsp sesame oil
Sauce
- 1/4 cup light soy sauce
- 2 tbsp ketchup
- 1/2 cup chicken stock
- 2 tbsp sugar
- 2 tbsp honey
- 1 tbsp sesame oil
Seasoned Dredge
- 1 cup flour
- 1 cup cornstarch
- 1/2 tbsp kosher salt
- 1/2 tbsp white pepper
- 1/2 tbsp baking powder
Cornstarch Slurry
- 1 tbsp cornstarch
- 1/4 cup water
Other Ingredients
- 1 quart plus 2 tablespoons neutral oil for frying and sauteing; I used avocado oil
- 4 cloves garlic
- 1 tbsp ginger
- 2 tbsp vinegar
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
Instructions
- Add the chicken pieces to a bowl with kosher salt, white pepper, soy sauce, Shaoxing wine, garlic, ginger, and sesame oil. Mix well to combine, then marinate for at least 15 minutes.
- In a separate small bowl, create your sauce by combining light soy sauce, ketchup, chicken stock, sugar, honey, and sesame oil. Mix until well combined and set aside.
- In a large bowl, combine flour, cornstarch, kosher salt, white pepper, and baking powder and mix well to combine. Dredge the marinated chicken pieces in the flour & cornstarch mixture. Pack in the dredge with your hands to ensure there are no dry spots and shake off any excess. Let rest on a rack for 10-15 minutes while you heat your oil.
- In a small bowl, combine the cornstarch and water and mix until the cornstarch is dissolved to create the cornstarch slurry and set it aside.
- Line a tray with foil or a wire rack. In a heavy bottomed pot or dutch oven over medium high heat, heat 1 quart of neutral oil to 350F and fry half of the chicken pieces for 2-3 minutes until lightly golden. Remove the chicken to the tray, then repeat with the remaining chicken pieces. Remove the chicken pieces from the oil, then bring the oil temperature back to 350F and fry all the chicken pieces at once for a second time for 1-2 minutes until a deep golden brown.
- In a pan or wok over high heat, add 2 tbsp of neutral oil and fry the garlic and ginger for 15 seconds or until fragrant. Immediately add your sauce until it starts to bubble (about 45-60 seconds). Add the cornstarch slurry and the vinegar, and continue stirring until the sauce has thickened. Add your chicken and coat in the sauce and finish with sesame seeds and sesame oil. Enjoy!
Video
Notes
KEY TIPS:
Cut the Chicken into Uniform Pieces: Whether you use chicken breast or thigh, make sure to cut your chicken into uniform pieces to ensure that your Sesame Chicken cooks evenly.
Coat Your Chicken Thoroughly: Individually coat the chicken pieces in the dry seasoning mix so that there are no dry spots. Be sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken so the batter sticks.
Monitor the Oil Temperature: Do not let your frying oil drop below 325F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry your chicken in batches. Frying at a low temperature will result in too much moisture (AKA SOGGY!)
Rest After Dredging: Once the chicken is dredged in the seasoning mix, let them rest for 10-15 minutes. This helps the batter stick to the chicken when frying!
Pre-mix Your Sauce: The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.
Success is in the Prep: For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, chicken, and vegetables ready and easily accessible during the cooking process.
Storage and Reheating
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer for 6-8 minutes at 350F or in the oven at 375F for 10-15 minutes until warmed through and crispy.Nutrition
Calories: 751kcal | Carbohydrates: 104g | Protein: 42g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 867mg | Potassium: 822mg | Fiber: 3g | Sugar: 23g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 5mg
