Sesame Chicken Recipe

Trim and cube

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch bite-size pieces.

Place chicken pieces in a bowl. Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 beaten egg, 1 teaspoon ground white pepper and 1 teaspoon salt. Mix until well combined. Cover and refrigerate for 15–20 minutes (or up to 1 hour) to tenderize and season.

While the chicken marinates, combine 1 cup all-purpose flour, 3 tablespoons cornstarch and 1 teaspoon baking powder in a shallow bowl. Whisk to blend.

Whisk in 1/2 cup cold water and 1 teaspoon sesame oil until a smooth, slightly thick batter forms. The batter should cling to the chicken; add up to 1 tablespoon more water if too thick, or 1 tablespoon more flour if too thin.

Heat 3 to 4 cups neutral oil in a medium heavy-bottomed saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Working in batches to avoid crowding, dredge the marinated chicken pieces in the batter so they are well coated. Carefully lower pieces into the hot oil and fry until golden and cooked through, about 4–5 minutes per batch depending on size. Maintain oil temperature between 325–350°F; adjust heat as needed.

Use a slotted spoon to transfer fried chicken to a paper towel–lined tray to drain. Let rest 3–4 minutes (they will crisp up). If you want extra-crispy chicken, return pieces to the oil for a quick 45–60 second re-fry at 375°F (190°C), then drain again.

In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 tablespoons honey and 1 tablespoon brown sugar until smooth.

Heat a large nonstick skillet or wok over medium heat. Add 1 teaspoon neutral oil, then sauté 2 teaspoons minced garlic and 1 teaspoon grated ginger for 15–30 seconds until fragrant, taking care not to burn.

Pour the sauce mixture into the pan, add 1/2 cup chicken stock (or water) and bring to a gentle simmer.

Make a slurry by whisking 1 teaspoon cornstarch with 2 tablespoons cold water until smooth. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy coating consistency.

Stir in 2 tablespoons toasted sesame seeds and 1/2 teaspoon sesame oil. Taste and adjust seasoning — add a pinch of salt, more honey for sweetness, or 1/4 teaspoon red pepper flakes for heat if desired.

Add the drained fried chicken pieces to the skillet with the sauce. Toss gently and continuously over medium heat for 1–2 minutes until every piece is evenly coated and heated through. Do not over-stir to avoid breaking the crust.

Transfer sesame chicken to a serving platter. Sprinkle with additional toasted sesame seeds and the thinly sliced scallions. Serve hot with steamed rice or stir-fried vegetables.