Sesame Chicken Recipe

Marinate

Place the cut chicken in a bowl. Add salt, pepper, garlic powder, and 1 1/2 tablespoons soy sauce. Mix to coat and let sit 10–15 minutes while you prepare the dredge.

Prepare dredge

In a shallow bowl or rimmed plate combine 1 cup cornstarch, 1/2 cup all-purpose flour, and 1/2 teaspoon baking powder. Whisk to blend and break any lumps.

Egg wash

In a separate bowl beat the egg lightly. After the brief marinade, add the beaten egg to the chicken and toss to coat evenly.

Dredge and fry

Heat about 2 cups oil in a heavy skillet or pot to 350°F (175°C) over medium-high heat. Working in batches (do not overcrowd), dredge each piece of egg-coated chicken in the cornstarch-flour mixture, pressing gently so it adheres. Shake off excess and carefully lower into hot oil. Fry until golden brown and cooked through, 3–4 minutes per batch depending on piece size. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if desired while you finish the rest.

Mix sauce

In a bowl or measuring cup combine 3 tablespoons soy sauce, 1 1/2 tablespoons rice vinegar, 1 tablespoon mirin (if using), 3 tablespoons sugar, 1 tablespoon honey, 1/2 cup water, 1 teaspoon sesame oil, minced garlic, grated ginger, and red pepper flakes. Stir until sugar dissolves.

Cornstarch slurry

In a small cup whisk 2 teaspoons cornstarch with 2 tablespoons cold water to create a smooth slurry. Set aside.

Cook sauce

Heat a large skillet or wok over medium heat and add 1 tablespoon neutral oil. Add the white parts of the sliced scallions and sauté 30 seconds until fragrant. Add the sauce mixture and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens to a glossy, clingy consistency. Taste and adjust: add a pinch more sugar for sweetness, a dash of soy for salt, or a splash of vinegar for brightness. Remove from heat and stir in 1 teaspoon toasted sesame oil if you prefer an extra sesame aroma.

Quick-blanch / stir-fry snow peas

If you prefer very crisp snow peas, blanch them: bring a pot of salted water to a boil, add the snow peas for 30 seconds, then plunge into ice water and drain. Or for slightly softer, heat the same skillet/wok over high heat with 1 tablespoon oil and stir-fry the snow peas 1–2 minutes until bright green and tender-crisp. Remove and set aside.

Combine chicken and sauce

Return the fried chicken pieces to the skillet with the hot sauce over medium heat. Toss gently to coat each piece thoroughly. Add the snow peas and the green parts of the sliced scallions. Toss 30–60 seconds until everything is coated, heated through, and the scallions are slightly wilted. Do not overcook to preserve crispiness.

Finish and serve

Transfer the sesame chicken to a serving platter or individual plates. Sprinkle with 2 teaspoons toasted sesame seeds and additional sliced scallions if desired. Serve immediately over steamed rice or noodles.