Sesame Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch bite-sized pieces. Pat dry with paper towels.

Marinate

In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp grated ginger, 1 tsp minced garlic, 1 egg white, 2 tbsp cornstarch, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth. Add the chicken pieces, toss to coat thoroughly, cover, and refrigerate for at least 20 minutes (up to 1 hour). The cornstarch and egg white create a velvety coating that helps batter adhere.

Make batter and preheat oil

In a medium bowl whisk together 3/4 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder. Add 1/2 cup cold sparkling water and stir gently until just combined; small lumps are fine. The batter should be slightly thick but pourable. Pour about 2 cups neutral oil into a medium heavy-bottomed skillet or saucepan; heat over medium-high until oil reaches 350°F (175°C) or a pinch of batter sizzles and browns in 30–40 seconds.

Dredge and fry

Remove the marinated chicken from the fridge. Lightly dust each piece with a small amount of extra cornstarch (use the 1/2 cup cornstarch portion from the batter section for dredging if needed), then dip into the batter to coat. Fry the chicken in batches—do not overcrowd—so pieces have room to crisp. Fry for 3 to 4 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Use a slotted spoon to transfer fried pieces to a wire rack set over a baking sheet to drain and stay crisp. Maintain oil temperature between 325–350°F; allow to come back up between batches.

Combine sauce ingredients

While the chicken fries, whisk together 3 tbsp soy sauce, 2 tbsp hoisin, 1 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp grated ginger, 1/2 cup chicken stock (or water), and 1/4 tsp red pepper flakes in a small bowl until sugar dissolves.

Thicken sauce

In a separate small cup, stir 1 tsp cornstarch into 1 tbsp cold water to make a slurry. Heat a medium nonstick skillet over medium heat and add the sauce mixture. Bring to a gentle simmer, then whisk in the cornstarch slurry. Simmer for 1–2 minutes until the sauce thickens and becomes glossy. Stir in 2 tbsp toasted sesame seeds. Taste and adjust seasoning — add a touch more sugar for sweetness or a dash more rice vinegar for brightness.

Toss chicken in sauce

Add the fried chicken pieces to the skillet with the sauce and toss quickly to coat each piece evenly, cooking together for 30–60 seconds so the sauce clings to the chicken but the coating remains crisp. Remove from heat immediately to avoid sogginess.

Serve the sesame chicken over steamed white rice (about 1 cup rice per serving). Sprinkle extra toasted sesame seeds and the thinly sliced scallions over the top for freshness and crunch. Serve immediately while hot and crispy.