Sesame Chicken Recipe

Marinate chicken

Place the cut chicken pieces in a bowl. Add 1 tablespoon soy sauce and the egg. Toss to coat and let rest for 10 minutes while you prepare other components.

Make batter

In a separate bowl whisk together 1 cup cornstarch, 1 teaspoon baking powder and 1 teaspoon salt. Add 1/2 cup cold water and stir until a smooth, slightly thick batter forms. If batter is too thick, add a tablespoon of cold water at a time until it reaches a pancake-batter consistency that will cling to the chicken.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or wok to a depth of about 1/2 to 1 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and quickly rises to the surface.

Coat and fry

Working in batches (do not overcrowd the pan), dip marinated chicken pieces into the batter, letting excess drip off, then carefully add to hot oil. Fry for 3–4 minutes per batch, turning once, until golden brown and cooked through. Use a slotted spoon to transfer fried chicken to a wire rack or paper towel–lined plate to drain. Keep warm in a low oven (200°F/95°C) if necessary while finishing remaining chicken.

In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin, 2 tablespoons ketchup, 3 tablespoons honey, 1 tablespoon brown sugar, 1 teaspoon sesame oil, grated ginger and minced garlic, and 1/4 cup water until smooth.

Thicken sauce

In a tiny bowl dissolve 1 teaspoon cornstarch in a tablespoon of cold water to make a slurry. Heat a clean skillet or wok over medium heat and add the prepared sauce. Bring to a simmer, then stir in the cornstarch slurry. Cook 1–2 minutes, stirring constantly, until sauce thickens to a glossy, clingy consistency. Taste and adjust: add a pinch of salt, more honey for sweetness, or a splash of soy for saltiness.

Combine with chicken

Add the fried chicken pieces to the skillet with the sauce. Toss gently to coat each piece evenly, cooking 1 more minute to marry flavors so the sauce clings to the chicken.

Transfer sesame chicken to a serving platter. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with steamed rice or noodles.