Sesame Chicken Recipe

Prepare chicken

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

Marinate

In a medium bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp grated ginger, 1 tsp minced garlic, 1 egg white, 2 tbs cornstarch, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken pieces and mix until evenly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and allow the coating to adhere.

Prepare coating

In a shallow bowl or plate whisk together 3 tbs all-purpose flour, 1 tbs cornstarch and 1 tsp baking powder. The flour/cornstarch ratio gives a light crisp crust.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet (or enough to come 1/2 inch up the side) and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds.

Coat chicken

Remove chicken from the marinade, letting excess drip off but keeping the marinade residue for adhesion. Toss the pieces in the flour/cornstarch mixture to lightly coat all sides, shaking off excess.

Fry in batches

Fry the chicken in a single layer in batches, about 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Do not overcrowd the pan. Transfer fried pieces to a wire rack set over a tray or paper towels to drain. If pieces are very large, briefly finish in the oven at 350°F (175°C) for 5 minutes to ensure doneness.

Make sauce base

While the chicken rests, combine 3 tbs soy sauce, 1 tbs rice vinegar, 2 tbs honey, 1 tbs brown sugar, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp grated ginger and 1 cup chicken stock in a small bowl or measuring cup. Whisk to dissolve the honey and sugar.

Cook sauce

Heat a clean skillet or medium saucepan over medium heat. Pour the sauce mixture in and bring to a gentle simmer. Taste and adjust balance (add a pinch of salt, extra vinegar for tang, or more honey for sweetness).

Thicken

Mix 1 tbs cornstarch with 2 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook, whisking, until sauce thickens to a glossy syrup that coats the back of a spoon, about 1–2 minutes. Remove from heat.

Toss chicken in sauce

Put the fried chicken into the pan with the warm sauce (or pour the sauce over the chicken in a large bowl). Toss gently to coat each piece evenly. Heat together 30–60 seconds over low heat just to meld flavors—do not overcook or sauce will become too thick.

Garnish and serve

Transfer sesame chicken to a serving plate. Sprinkle with 2 tbs toasted sesame seeds, scatter thinly sliced scallions, and add 1/2 tsp red pepper flakes if using. Serve immediately over steamed rice or with stir-fried vegetables.