Sesame Chicken Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into 1.5-inch bite-size pieces. Pat dry with paper towels.

In a medium bowl combine 1 tablespoon soy sauce, 1 teaspoon minced garlic and 1 teaspoon grated ginger. Add the chicken pieces, toss to coat, cover and refrigerate for 15–20 minutes while you prepare coating and sauce.

In a shallow bowl or pie plate whisk the egg. In a second shallow bowl combine cornstarch, flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper and mix well.

Heat a wide, heavy skillet or a Dutch oven over medium-high heat and add neutral oil. Heat until shimmering and about 350°F if using a thermometer (or a cube of bread browns in ~30 sec).

Working in batches to avoid crowding, dredge marinated chicken pieces first through the egg, letting excess drip, then coat thoroughly in the cornstarch/flour mixture, pressing lightly so mixture adheres. Shake off excess coating.

Fry chicken in the hot oil in a single layer, 3–4 minutes per side, turning once, until golden brown and cooked through (internal temp 165°F). If pieces are small, total fry time ~5–7 minutes per batch. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining chicken, adding more oil if needed.

While frying the chicken, whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, 1 tablespoon brown sugar, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon grated ginger and 1/4 cup chicken broth in a medium heatproof bowl or measuring cup.

In a small cup combine 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir until smooth.

After the last batch of chicken is removed from the pan, pour off excess oil leaving about 1–2 tablespoons in the skillet. Reduce heat to medium and add the prepared sauce mixture to the skillet. Bring to a gentle simmer, scraping up any browned bits from the pan.

Slowly stir in the cornstarch slurry and simmer for 1–2 minutes until the sauce thickens to a glossy, clingy consistency. Taste and adjust sweetness or salt — add up to 1 teaspoon more honey for sweetness or a splash of soy for saltiness if needed.

Return the fried chicken to the skillet and toss to coat evenly with the hot sesame sauce so pieces are well glazed. Cook together 1 minute to reheat and marry flavors.

Transfer the glazed chicken to a serving platter. Sprinkle with toasted sesame seeds, sliced green onions and optional red pepper flakes for a touch of heat.

Serve immediately over steamed white rice or alongside stir-fried vegetables.