Sesame Chicken Recipe

Name: Szechuan Szechuans Sesame Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs (or breasts), cut into 1-inch pieces; 1 tsp salt; 0.5 tsp black pepper; 1 unit egg; 0.75 cup cornstarch; 0.25 cup all-purpose flour; 1 cup vegetable oil for frying; 0.25 cup low-sodium soy sauce; 2 tbsp hoisin sauce; 1 tbsp rice vinegar; 3 tbsp brown sugar (packed); 0.5 cup water; 1 tsp sesame oil; 2 cloves minced garlic (about 2 cloves); 1 tsp fresh grated ginger; 1 tsp cornstarch (for slurry); 2 tbsp toasted sesame seeds; 2 stalks thinly sliced green onions (scallions); 0.25 tsp optional crushed red pepper flakes

Inspired by Szechuan Szechuan

Time45m

Serves4

Crispy chicken in a sweet sesame sauce.

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Ingredients

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For the chicken

1 lb boneless skinless chicken thighs (or breasts), cut into 1-inch pieces

1 tsp Celtic sea salt

1/2 tsp black pepper

1 unit Egg

3/4 cup Cornstarch

1/4 cup 00 bread flour

1 cup vegetable oil for frying

For the sesame sauce

1/4 cup low-sodium soy sauce

2 tbsp hoisin sauce

1 tbsp Rice vinegar

3 tbsp brown sugar (packed)

1/2 cup water

1 tsp Toasted sesame oil

2 cloves minced garlic (about 2 cloves)

1 tsp fresh grated ginger

1 tsp cornstarch (for slurry)

Finishing & garnish

2 tbsp toasted sesame seeds

2 stalks thinly sliced green onions (scallions)

1/4 tsp optional crushed red pepper flakes

Method

For the chicken

Prepare chicken

Trim any excess fat from the chicken and cut into 1-inch bite-sized pieces. Pat dry with paper towels. Season the pieces with 1 tsp salt and 1/2 tsp black pepper and toss to coat evenly.

Batter

In a medium bowl whisk 1 egg until combined. In a separate shallow bowl mix 3/4 cup cornstarch and 1/4 cup all-purpose flour. Dip each seasoned chicken piece into the egg, letting excess drip off, then dredge thoroughly in the cornstarch/flour mixture so pieces are well coated. Place coated pieces on a wire rack or tray while heating oil.

Fry the chicken

Heat about 1 cup vegetable oil in a heavy skillet or wok over medium-high heat until it reaches 350°F (175°C) or a small piece of batter sizzles immediately. Fry chicken in batches to avoid crowding (about 3–4 minutes per batch) until golden brown and cooked through (internal temperature 165°F/74°C). Turn pieces so all sides crisp evenly. Remove with a slotted spoon to a paper-towel lined plate or wire rack to drain. If desired, for extra crispiness, let fried pieces rest 2–3 minutes, then return to hot oil for a quick 30–45 second re-fry; drain again.

For the sesame sauce

Combine sauce ingredients

In a small bowl whisk together 1/4 cup low-sodium soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 3 tbsp brown sugar, 1/2 cup water, 1 tsp sesame oil, minced garlic and grated ginger until the sugar mostly dissolves.

Cook the sauce

Heat a clean skillet or wok over medium heat. Add the sauce mixture and bring to a gentle simmer, stirring. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, clingy consistency. Taste and adjust seasoning: add a pinch more sugar for sweetness or a splash of soy sauce for saltiness.

Finish & serve

Toss chicken with sauce

Add the fried chicken pieces to the skillet with the thickened sauce (or pour the sauce over chicken in a large bowl). Toss gently but quickly to coat every piece—use tongs or two spoons. Heat together 30–45 seconds so chicken is hot and sauce clings.

Garnish

Transfer sesame chicken to a serving plate. Sprinkle 2 tbsp toasted sesame seeds and sliced green onions over the top. If you like heat, sprinkle up to 1/4 tsp crushed red pepper flakes. Serve immediately over steamed rice or with stir-fried vegetables.