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Sesame Chicken Recipe

Name: Malaya Kitchen Asian Fusions Sesame Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs (or breasts), cut into 1-inch pieces; 1 tbs soy sauce (for marinade); 1 tbs Shaoxing wine or dry sherry (or extra soy); 1 whole egg; 2 tbs cornstarch (for marinade); 0.25 tsp salt; 0.125 tsp ground white pepper (or black); 0.5 cup all-purpose flour; 0.5 cup cornstarch (for dredge); 0.5 tsp baking powder; 2 tbs water (cold, for batter adjustment); 1 cup vegetable oil (for deep frying); 3 tbs low-sodium soy sauce; 1 tbs rice vinegar; 3 tbs brown sugar (light or dark); 1 tbs honey; 1 tsp sesame oil; 1 tsp ginger (fresh, grated); 2 cloves garlic (minced); 0.5 cup water (for sauce); 1 tsp cornstarch (for slurry); 1 tsp toasted sesame seeds; 2 stalks green onions (scallions), thinly sliced; 0.25 tsp red pepper flakes (optional)

Inspired by Malaya Kitchen Asian Fusion

Time45m

Serves4

Make Sesame Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs (or breasts), cut into 1-inch pieces

1 tbs soy sauce (for marinade)

1 tbs Shaoxing wine or dry sherry (or extra soy)

1 whole Egg

2 tbs cornstarch (for marinade)

1/4 tsp Celtic sea salt

1/8 tsp ground white pepper (or black)

Breading & Frying

1/2 cup 00 bread flour

1/2 cup cornstarch (for dredge)

1/2 tsp Baking powder

2 tbs water (cold, for batter adjustment)

1 cup vegetable oil (for deep frying)

Sauce

3 tbs low-sodium soy sauce

1 tbs Rice vinegar

3 tbs brown sugar (light or dark)

1 tbs Honey

1 tsp Toasted sesame oil

1 tsp ginger (fresh, grated)

2 cloves Garlic (minced)

1/2 cup water (for sauce)

1 tsp cornstarch (for slurry)

Finish & Garnish

1 tsp toasted sesame seeds

2 stalks green onions (scallions), thinly sliced

1/4 tsp red pepper flakes (optional)

Method

Chicken & Marinade

Marinate the chicken

In a medium bowl combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 whole egg, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Whisk until smooth. Add the 1 lb bite-size chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 1 hour.

Breading & Frying

Prepare dredge

In a shallow bowl or pie plate whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch (for dredge), and 1/2 teaspoon baking powder. If the marinade-coated chicken looks very thick wet, add 1–2 tablespoons cold water to the dry mixture to create a slightly tacky dredge — the goal is an even thin coating that will crisp when fried.

Coat the chicken

Working in batches, remove chicken from the marinade and shake off excess. Dredge each piece thoroughly in the flour/cornstarch mixture, pressing gently so a light even layer adheres. Place coated pieces on a wire rack while you heat the oil.

Heat oil and fry

Pour about 1 cup vegetable oil into a large nonstick skillet or wok (enough to come about 1/2" deep) and heat over medium-high until oil reads 350°F (175°C) on a thermometer or a small piece of bread sizzles and browns in ~30 seconds. Fry chicken in a single layer (do not overcrowd) in 2–3 minute batches until golden brown and cooked through, about 3–4 minutes per batch depending on piece size. Transfer fried chicken to a paper towel–lined plate or wire rack. If needed, keep warm in a single layer on a baking sheet in a 200°F (95°C) oven.

Sauce

Mix sauce ingredients

In a small bowl whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 3 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon freshly grated ginger, 2 cloves minced garlic, and 1/2 cup water until sugar dissolves.

Make cornstarch slurry

In a tiny bowl stir 1 teaspoon cornstarch with 1 tablespoon cold water until smooth to make a slurry. Set aside.

Cook and thicken sauce

Heat a clean wok or large skillet over medium heat and add a teaspoon of oil. Add the prepared soy-sugar mixture and bring to a gentle simmer. Let simmer for 1–2 minutes to meld flavors, then give the cornstarch slurry a quick stir and slowly whisk it into the simmering sauce. Continue to simmer 30–60 seconds until the sauce becomes glossy and slightly thickened — it should coat the back of a spoon. If sauce gets too thick, add a tablespoon or two of water to reach desired consistency.

Toss chicken with sauce

Add the fried chicken pieces to the skillet with the sauce and toss quickly to coat every piece evenly. Work in one or two batches if necessary to avoid steam making the breading soggy. Cook together for 30–45 seconds so the sauce clings to the chicken.

Finish & Garnish

Transfer sesame chicken to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds, sliced green onions (2 stalks), and a pinch (1/4 teaspoon) red pepper flakes if using. Serve immediately over steamed rice or alongside stir-fried vegetables.