Sesame Chicken
Crispy battered chicken tossed in a sticky sweet sesame glaze, finished with toasted sesame seeds and spring onion, one of the most ordered dishes at Chinese-American restaurants.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 360g chicken thigh into 3cm pieces. Mix 6 tbsp cornstarch, 2 tbsp flour, 0.5 tsp salt, 0.5 tsp white pepper in a bowl. Beat 2 eggs in another bowl. Combine sauce: 4 tbsp soy sauce, 4 tbsp honey, 2 tbsp hoisin, 2 tsp rice vinegar, 2 tsp sesame oil, 2 minced garlic cloves, 2 tsp cornstarch mixed with 4 tbsp water. Slice 2 spring onions. Have 2 tbsp toasted sesame seeds ready.
Fry
Coat chicken pieces in beaten egg, then toss in cornstarch mixture until fully coated. Heat 800ml neutral oil to 175°C in a large deep pan. Fry chicken in two batches, 4–5 minutes per batch until golden and crisp, turning occasionally. Drain on paper towel.
Glaze
Pour off all but 2 tsp oil from the pan. Pour sauce into the pan over medium heat, stirring constantly 1–2 minutes until thick and glossy. Return all fried chicken to the pan, toss to coat evenly.
Plate
Transfer glazed chicken to a serving bowl, scatter sesame seeds and spring onion over top, and serve immediately alongside 400g steamed jasmine rice.
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