Sesame Chicken

Name: Sesame Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 65 min
Yield: 7 servings
Cuisine: Chinese
Ingredients: 0.45 kg Chicken Thigh; 2 cloves Garlic; 1 pinch Black Pepper; 1½ tsp Soy Sauce; ½ tsp Salt; ⅜ tsp Baking Soda; 1 whole Egg White; ½ tbsp Starch; 1 cup Potato Starch; 2 cups Oil; 2 tbsp Honey; 3 tbsp Brown Sugar; 2½ tbsp Soy Sauce; 3 tbsp Water; 2½ tbsp Ketchup; 1 tbsp Vinegar; 4 tsp Sweet potato starch water; 1 tbsp Sesame Oil; 1½ tbsp Toasted Sesame Seeds; 1 piece Scallion

CHINESE·NON-VEGSource

Crispy, nutty chicken bites coated in a glossy, sweet and savory sesame sauce.

1h 5m7Servings

Nutrition

776kcal

16gProtein

26gCarbs

69gFat

Ingredients

INGREDIENTS TO MARINATE THE CHICKEN

Chicken Thigh

0.45 kg

Garlic

2 cloves

Black Pepper

To taste

1 pinch

Soy Sauce

1½ tsp

Salt

½ tsp

Baking Soda

⅜ tsp

Egg White

1 whole

Starch

½ tbsp

Potato Starch

1 cup

Oil

2 cups

INGREDIENTS FOR THE SAUCE

Honey

2 tbsp

Brown Sugar

3 tbsp

Soy Sauce

2½ tbsp

Water

3 tbsp

Ketchup

2½ tbsp

Vinegar

1 tbsp

Sweet potato starch water

4 tsp

Sesame Oil

1 tbsp

Toasted Sesame Seeds

1½ tbsp

Scallion

OptionalDiced

1 piece

Instructions

1Marinate the Chicken

40m

Cut Chicken

Cut boneless, skin-on chicken thigh into 1-inch cubes. Chicken breast can be used as an alternative.

Combine Marinade

In a bowl, combine grated garlic, soy sauce, salt, black pepper, baking soda, egg white, and starch. Mix well.

Marinate

Add the chicken cubes to the marinade and mix until evenly coated. Cover and let it marinate for 40 minutes.

2Coat the Chicken

Prepare Starch

Place half of the potato starch in a large container. Spread it out.

Coat Chicken

Add the marinated chicken to the container with the starch. Add the remaining starch on top. Cover the container and shake for a few minutes until the chicken is nicely coated.

3First Fry

Heat Oil

Heat 2 cups of oil in a wok or deep pot to 380°F (193°C).

Fry Chicken

Carefully add the chicken pieces to the hot oil, one by one. Fry for less than 2 minutes until the surface is crispy and slightly yellow. Remove the chicken from the oil.

Clean Oil

Optional: Remove any small bits from the oil to maintain oil quality for the second fry.

4Second Fry (Double Fry)

Maintain Oil Temperature

Keep the oil temperature at 380°F (193°C).

Double Fry Chicken

Fry the chicken pieces again for about 2-3 minutes until they reach a beautiful golden color. This ensures the chicken stays crispy. Remove and set aside.

5Make the Sauce

Combine Sauce Ingredients

In a large bowl, whisk together honey, brown sugar, soy sauce, water, ketchup, and vinegar until well combined.

Thicken Sauce

Pour the sauce into a wok or pan over medium heat. Bring to a boil, then stir in the sweet potato starch slurry (2 tsp starch mixed with 2 tsp water) until the sauce thickens to a thin syrup consistency.

6Coat and Serve

Combine Chicken and Sauce

Add the double-fried chicken to the wok with the sauce. Drizzle in the sesame oil and add the toasted sesame seeds. Toss everything gently until the chicken is evenly coated.

Garnish and Serve

Transfer the sesame chicken to a serving dish. Garnish with diced scallions and serve immediately.

Tips

Ensure the oil is at the correct temperature (380°F) for both frying stages to achieve maximum crispiness.

Double frying is crucial for maintaining the chicken's crunchiness, especially if serving later.

The starch slurry for thickening the sauce should be added gradually while stirring to avoid lumps and achieve the desired syrupy texture.

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