Sesame Chicken Recipe

Prepare chicken and marinade

Pat chicken pieces dry with paper towels. In a bowl, combine 2 tbs soy sauce, 1 tbs Shaoxing wine, egg white, 2 tbs cornstarch, 1/2 tsp salt and 1/4 tsp white pepper. Add chicken, toss to coat thoroughly, cover and refrigerate 20–30 minutes (or up to 2 hours) to tenderize and season.

Make dry mix and batter

In a shallow bowl or wide dish, whisk together 3/4 cup all-purpose flour, 1/2 cup cornstarch and 1 tsp baking powder. Add the marinated chicken and toss lightly to coat. If pieces need a thinner batter, whisk 3 tbs cold water into the remaining coating mixture to make a loose batter and toss or dip pieces so they are evenly coated.

Heat oil

Pour 2 cups neutral oil into a heavy skillet or Dutch oven and heat over medium-high until oil reaches 350°F (about 180°C) or until a small piece of batter sizzles and rises immediately.

Fry chicken (first fry)

Working in batches to avoid crowding, carefully add coated chicken pieces to the hot oil. Fry 3–4 minutes until pale golden and cooked through but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Fry chicken (second fry)

Increase heat slightly so oil is around 375°F (190°C). Return par-fried chicken in batches and fry 1–2 minutes more until crisp and deep golden. Drain on a wire rack or paper towels while you make the sauce.

Combine sauce ingredients

In a small bowl whisk together 3 tbs soy sauce, 1 tbs hoisin, 1 tbs rice vinegar, 3 tbs honey, 1 tsp sugar and 1 tsp sesame oil until smooth. Stir in 1/2 cup water. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry.

Cook aromatics

Heat a tablespoon of the frying oil (or 1 tbs neutral oil) in a large skillet or wok over medium heat. Add minced garlic (2 cloves) and minced ginger (1 tsp) and cook 20–30 seconds until fragrant, stirring constantly to prevent burning.

Make sauce

Carefully pour the combined sauce mixture into the skillet with the aromatics and bring to a gentle simmer. Stir once, then slowly whisk in the cornstarch slurry. Continue simmering 1–2 minutes until sauce thickens to a glossy, slightly sticky consistency. Taste and adjust: add a pinch more sugar for sweetness, or 1/2 tsp rice vinegar for brightness as desired.

Toss chicken with sauce

Add the twice-fried chicken pieces to the skillet and toss quickly to coat each piece evenly with the sauce. Cook 30–45 seconds just to coat and heat through—do not let the sauce burn or become too thick. If sauce thickens too much, add 1–2 tbs hot water and stir to loosen.

Transfer sauced chicken to a serving plate or bowl over steamed rice. Sprinkle toasted sesame seeds (2 tbs) and sliced scallions over the top. Serve immediately with 1 cup rice per person.