Sesame Chicken (lunch) Recipe

Prep the chicken

Trim excess fat from the chicken thighs and cut into 1 to 1 1/2-inch bite-sized pieces. Place the pieces in a medium bowl and season with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon low-sodium soy sauce. Add the egg and toss to coat. Let sit 10 minutes while you prepare the coating and sauce.

Make the coating

In a shallow bowl or wide plate, whisk together 3/4 cup cornstarch and 1/4 cup all-purpose flour so there are no lumps. Set aside. This dry mix will give a light, crisp coating.

Dredge the chicken

Working in batches, dredge the marinated chicken pieces in the cornstarch-flour mix, pressing lightly so the coating adheres. Shake off excess and place pieces on a wire rack set over a baking sheet. Let rest 5 minutes to help the coating set.

Heat oil for frying

Pour about 1 cup neutral oil into a heavy skillet or medium Dutch oven so the oil is about 1/2 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of the coating sizzles immediately on contact. Maintain moderate frying heat (350–365°F).

Fry the chicken

Fry the chicken in 2–3 batches, avoiding overcrowding. Fry each batch 3–4 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F). Remove with a slotted spoon to the wire rack to drain. If oil temperature drops too much between batches, increase heat briefly so each batch fries at the proper temperature.

Prepare the sauce base

While the chicken fries, combine sauce ingredients in a small bowl: 1/2 cup low-sodium chicken broth, 1 tablespoon rice vinegar, 2 tablespoons honey, 1 tablespoon hoisin sauce, and 1/2 tablespoon dark soy sauce. Mix until smooth and set near the stove. In a separate small bowl mix the slurry: 1 tablespoon cornstarch with 1 tablespoon cold water until dissolved.

Make the sauce

After removing the final batch of chicken and lowering heat to medium, wipe the skillet clean of any large burnt bits and add 1 teaspoon sesame oil. Add 2 minced garlic cloves and 1 tablespoon minced ginger and sauté 30–45 seconds until fragrant (do not burn). Pour in the prepared sauce mixture and bring to a simmer. Stir in the cornstarch slurry gradually and simmer 1–2 minutes until the sauce thickens to a glossy, clingy consistency. Taste and adjust: add up to 1/2 teaspoon more rice vinegar if you want tang, or 1/2 tablespoon more honey for sweetness.

Combine chicken and sauce

Add the fried chicken pieces to the skillet and toss gently to coat evenly with the sauce over low heat so the coating stays crisp but fully glazed. Cook together 30–45 seconds to heat through and allow the sauce to adhere.

Finish and serve

Turn off the heat. Sprinkle 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions over the glazed chicken. Serve immediately over 2 cups cooked white rice. Leftovers: cool to room temperature and refrigerate in an airtight container up to 3 days; reheat gently to preserve crispness.

Notes

For a lighter option, you can shallow-bake or air-fry the coated chicken at 400°F for 12–15 minutes turning once, then toss with the warm sauce. Adjust seasoning to taste and use low-sodium soy/hoisin if monitoring salt.