Sesame Chicken
This Sesame Chicken is just as good (if not better!) than the takeout version. It’s crispy, has a perfect balance of sweet and savory, and is cheaper! This Sesame Chicken is double fried for an even crispier exterior and is the kind of dish that everyone will want seconds of.
Servings: 3 servings
Equipment
- Pot for frying
Ingredients
Chicken & Coating:
- 16 oz bonless skinless chicken thighs cut into ½-inch chunks
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp garlic powder
- ¼ cup cornstarch
- ¼ cup flour
Sesame Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp ketchup
- 2 cloves garlic minced
- ½ tsp cornstarch mixed with 1 tbsp water slurry
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
- Cut your chicken thighs into ½-inch chunks and place in a bowl. Marinate with sesame oil, salt, white pepper, and garlic powder for 15 minutes.
- After marinating, add cornstarch and flour, tossing until the chicken is well coated.
- Heat your oil to 350°F (175°C) and fry the chicken for about 3 minutes. Don’t worry if it’s still pale, it'll get crispy later.
- Raise the oil temperature to 420°F (215°C) and fry a second time until golden brown. Remove and set aside.
- For the sauce, combine dark soy sauce, light soy sauce, sesame oil, rice vinegar, sugar, honey, ketchup, and garlic in a pan. Bring to a simmer, then stir in your cornstarch slurry and cook until thickened.
- Add your fried chicken to the pan and toss until every piece is fully coated in the glossy sauce.
- Serve over a fresh bowl of rice and optionally garnish with sesame seeds and scallions.
Nutrition
Serving: 1 serving | Calories: 340kcal | Carbohydrates: 17g | Protein: 23g | Fat: 20g