Sesame Chicken Recipe

Prepare and cut

Trim excess fat from the chicken and cut into 1 to 1 1/2-inch bite-sized pieces. Pat pieces dry with paper towels.

Season the chicken pieces with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder; toss to coat evenly.

In a medium bowl whisk the egg. In a separate shallow bowl combine 3/4 cup cornstarch and 1/4 cup all-purpose flour. Dredge each seasoned chicken piece first in the egg, letting excess drip off, then thoroughly coat in the cornstarch-flour mixture. Place coated pieces on a wire rack or tray.

Pour approximately 1 cup vegetable oil into a heavy skillet or wok and heat over medium-high until it reaches 350°F (175°C) or a small piece of coated batter sizzles and browns within 15–20 seconds. Work in batches to avoid overcrowding.

Fry chicken pieces 3–5 minutes per batch, turning as needed, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon to a paper-towel-lined plate or wire rack to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

While the chicken fries, combine 4 tbsp soy sauce, 2 tbsp hoisin, 1 tbsp rice vinegar, 2 tbsp brown sugar, 4 tbsp water, 1 tsp sesame oil, 1 tsp grated ginger and 1 tsp minced garlic in a small bowl and whisk until sugar dissolves.

In a separate small cup mix 1 tsp cornstarch with 1 tbsp water to form a smooth slurry.

Heat a clean large skillet or wok over medium heat. Add the combined sauce and bring to a gentle simmer, stirring. Once simmering, stir in the cornstarch slurry and continue to simmer for 1–2 minutes until the sauce thickens to a glossy, coatable consistency. Taste and adjust: add up to 1/2 tsp more rice vinegar for brightness or 1/2 tsp more sugar if too tart.

Add the fried chicken pieces to the saucepan and toss vigorously for 30–60 seconds so each piece is evenly coated with sauce. Remove from heat and stir in 1 tsp sesame oil if not already added.

Transfer the sauced sesame chicken to a serving platter or divide over steamed rice (about 1 cup rice per serving).

Sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions. If desired, scatter a pinch (about 1/4 tsp) crushed red pepper for heat.

Serve immediately while hot.