Sesame Chicken Recipe

Trim and cut

Pat chicken thighs dry with paper towels. Trim any excess fat and cut into bite-size pieces, about 1 to 1-1/2 inches.

In a medium bowl whisk together 2 tablespoons soy sauce, Shaoxing wine, egg, 2 tablespoons cornstarch, 1 teaspoon salt and 1 teaspoon black pepper until smooth. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours.

When ready to cook, remove chicken from refrigerator. Set up a dredging station: the marinated chicken in one bowl and the dry coating mixture in another (see Coating section).

In a shallow bowl or rimmed plate combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk to evenly distribute. Take each marinated piece of chicken and lightly dredge in the dry mixture, shaking off excess. Place coated pieces on a wire rack while heating the oil.

Pour about 1 cup neutral oil into a heavy-bottomed 10–12 inch skillet or wok to a depth of about 1/2 inch (or alternatively use a deep pot for deep frying). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of coating sizzles and browns in 10–15 seconds.

Working in batches to avoid crowding (about 6–8 pieces per batch depending on pan), carefully add coated chicken pieces in a single layer. Fry for 3–4 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a wire rack set over a baking sheet or paper towel-lined plate to drain. If desired, keep finished pieces warm in a 200°F (95°C) oven while you finish remaining batches.

While chicken fries, prepare the sauce. In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon hoisin, 1 tablespoon rice vinegar, 3 tablespoons brown sugar, 1 teaspoon sesame oil, 2 teaspoons minced garlic, 1 teaspoon grated ginger and 1 tablespoon chicken stock or water until sugar dissolves.

Mix 1 tablespoon cornstarch with 1 tablespoon cold water in a small bowl to form a smooth slurry and set aside.

In a large clean skillet or wok over medium heat, add 1 teaspoon neutral oil and briefly sauté any remaining minced garlic and ginger for 10–15 seconds until fragrant (avoid browning). Pour in the sauce mixture and bring to a gentle simmer, stirring. Slowly whisk in the cornstarch slurry and continue simmering for 1–2 minutes until the sauce thickens to a glossy glaze. Taste and adjust: add up to 1/2 teaspoon salt or 1/2 teaspoon sugar if needed. If you want heat, stir in 1/4 teaspoon red pepper flakes now.

Add the fried chicken pieces to the skillet with the sauce. Using tongs or a spatula, toss gently to coat each piece evenly in the glossy sesame sauce. Cook together for 1 minute so the sauce clings to the chicken but does not overcook the coating.

Transfer the glazed sesame chicken to a serving platter or plates. Sprinkle toasted sesame seeds and sliced scallions over the top. Serve immediately over steamed rice (about 1 cup per serving). Offer extra red pepper flakes at the table if desired.