Sesame Chicken Recipe

Prep and marinate

Cut the chicken thighs into 1 to 1½-inch bite-size pieces. In a medium bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, grated ginger, minced garlic and the egg. Add the chicken pieces, toss to coat, cover and refrigerate for 20–30 minutes.

Coat chicken

In a shallow bowl whisk together 3 tbsp cornstarch, 3 tbsp all-purpose flour, 1 tsp kosher salt and 1 tsp black pepper. Remove chicken from marinade (let excess drip off) and dredge pieces evenly in the cornstarch-flour mixture, pressing lightly so the coating adheres. Shake off excess.

Fry chicken

Pour 2 cups neutral oil into a large heavy skillet or wok to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a cube of bread browns in ~20 seconds. Working in batches to avoid crowding, fry the coated chicken pieces 4–5 minutes per batch, turning occasionally, until golden brown and cooked through (internal temp 165°F/74°C). Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. If desired, double-fry: return pieces to hot oil for 1 minute to crisp more, then drain.

Prepare sauce

In a small bowl whisk 1 tsp cornstarch into 2 tbsp cold water to make a slurry and set aside. In a small saucepan or clean wok combine 3 tbsp soy sauce, 1 tbsp hoisin, 1 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp honey, 1 cup water, 1 tsp sesame oil and 1 tsp chili garlic sauce (if using). Stir to combine and bring to a gentle simmer over medium heat.

Thicken sauce

Once simmering, stir the cornstarch slurry again and slowly whisk it into the simmering sauce. Cook, stirring, 1–2 minutes until sauce thickens into a glossy coating (it will continue to thicken slightly as it cools). Taste and adjust: add a pinch of salt or extra sugar/honey if you prefer sweeter sauce.

Finish with sesame

Remove the sauce from heat and stir in 2 tbsp toasted sesame seeds.

Toss chicken in sauce

Add the drained fried chicken to the hot sauce in the pan and toss gently but thoroughly so each piece is evenly coated. Do this in two batches if necessary to avoid overcrowding and maintain crispness.

Transfer the sauced chicken to a serving platter over steamed rice or alongside noodles. Sprinkle with sliced green onions and an extra tablespoon of sesame seeds. Serve immediately with lime wedges on the side if using.