Sesame Chicken Recipe

Marinate

Pat the chicken pieces dry with paper towels. In a medium bowl combine egg, 1 tablespoon soy sauce, shaoxing wine (if using), 1 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken, toss to coat, and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Prepare coating

In a shallow bowl or pie plate whisk together 3/4 cup cornstarch and 1/4 cup all-purpose flour. If the marinated chicken seems wet, sprinkle 1 teaspoon cornstarch over it and toss to absorb excess moisture before dredging.

Coat chicken

Working in batches to avoid crowding, dredge chicken pieces in the cornstarch-flour mixture, pressing lightly so the coating adheres. Shake off excess and place on a wire rack or tray.

Fry

Heat about 1 cup vegetable oil in a large skillet or wok over medium-high heat until it registers 350°F (175°C) or is shimmering. Fry chicken in batches, 3–4 minutes per batch depending on piece size, turning once, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove to a paper-towel–lined tray or wire rack to drain. If desired, fry a second time for 30–60 seconds to crisp further, then drain.

While the chicken is frying, prepare the sauce. In a small bowl whisk together 3 tablespoons soy sauce, 3 tablespoons sugar, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon hoisin, 1/2 teaspoon sesame oil, 1/2 cup water and red pepper flakes (if using). In a separate small cup dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a slurry and set aside.

In a clean skillet or wok set over medium heat add 1 teaspoon neutral oil. When hot, add the minced garlic and minced ginger and sauté 20–30 seconds until fragrant but not browned.

Pour the prepared sauce mixture into the skillet with garlic and ginger. Bring to a simmer and let it cook 1–2 minutes to dissolve sugar and meld flavors.

Stir the cornstarch slurry then slowly whisk into the simmering sauce. Continue simmering 1–2 minutes until sauce thickens to a glossy, slightly sticky consistency. Taste and adjust seasoning — add a pinch of salt or a splash more vinegar or honey to balance sweetness and acidity.

Add the fried chicken pieces to the skillet with the thickened sauce. Toss gently with tongs or a spatula to coat each piece completely. Heat together for 30–60 seconds to warm through and allow sauce to adhere.

Transfer the coated chicken to a serving platter or individual plates. Sprinkle generously with toasted sesame seeds and sliced green onions.

Serve immediately over cooked white rice or alongside steamed vegetables. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat to retain crispness.