Sesame chicken is one of the most popular chicken dishes of all time. Crispy chicken coated in a beautiful glossy sauce sounds super delicious, right? What? You think it’s hard to make? Don’t worry about it. As always, with me, it will be simple, easy and delicious.
Sesame Chicken (3 servings)
Ingredients:
- 1 lb (450g) boneless, skin-on chicken thighs (or chicken breasts)
- 3 cloves garlic
- 1 small knob of ginger
- 2 green onions
- 1-2 broccoli (optional), to serve
- Generous pinch of kosher salt, to season
- 1 cup potato starch (can substitute cornstarch or all-purpose flour)
- 2 tbsp vegetable oil, plus more for frying
- 1 tbsp toasted sesame oil
- 2.5 tbsp toasted sesame seeds
Marinade:
- 1/2 tbsp soy sauce
- 1 tbsp Shaoxing wine (can substitute mirin, dry sherry, water, etc.)
- 1/4 tsp white pepper (or black pepper)
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1 tbsp neutral-tasting oil (such as canola, vegetable oil, etc.)
- 1 egg white
Sesame Chicken Sauce:
- 1/2 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp white vinegar
- 2 tbsp ketchup
- 1 tsp chicken bouillon powder
- 5 tbsp water
- 1 tbsp cornstarch
Instructions:
MARINATE CHICKEN
1. Cut the chicken into nice, bite-sized pieces. (Depending on your preference, you can remove the skin.) Put them in a mixing bowl.
2. Add all the ingredients for the marinade. Give it a good massage. Cover and let it marinate in the refrigerator for 10 minutes.
PREP VEGETABLES & MAKE SAUCE
1. Finely chop the garlic cloves. Gate a small knob of ginger (2 tsp).
2. Thinly slice the green onions, separating the whites and greens. Cut the broccoli into small florets. (If you have some other vegetables to pair with, you can skip the broccoli. No problem at all.)
3. To make the sauce, in a small container, stir together the soy sauce, oyster sauce, sugar, honey, vinegar, ketchup, chicken bouillon powder, water, and cornstarch.
BLANCH BROCCOLI
Bring a pot of water to a boil. Add a generous pinch of salt. Blanch the broccoli for 1 minute. Take them out and shock them in some ice water to stop the cooking. Set aside.
DOUBLE FRY CHICKEN
1. Add 1 cup of potato starch into a big tray. Grab a piece of chicken and lightly coat the outside. Place it in another tray. Repeat with the remaining chicken pieces.
2. Fill your wok (or pot) with enough oil. Heat that to 170℃ (340℉). Once it reaches the temperature, carefully add in the chicken pieces. Working in batches, fry for 3 to 4 minutes or until lightly golden brown.
3. Take them out and place them on a wire rack. Using a fine sieve, remove little bits that are left in the oil. Increase the oil temperature to 180℃ (355℉). Add all the chicken in. Fry for 2 to 3 minutes or until golden brown. Take them out and drain on a wire rack.
(The oil can make a lot more noise and bubbles than the first fry, but don’t worry about it. That’s natural. This double frying technique will help remove all of the moisture from the crust and make it extra crispy.)
ASSEMBLE
1. In another wok (or pan), add 2 tablespoons of oil. Heat it over medium-high heat. Add the garlic, ginger and white parts of the green onions. Saute for 30 seconds or until fragrant.
2. Increase the heat to high. Pour in the sauce. Give it a good stir for 1 minute or until the sauce just starts to thicken. Dump the fried chicken and quickly toss together for 1 minute or until nicely coated. Turn the heat off. Add the sesame oil and sesame seeds. Give it a final mix.
3. To serve, nicely arrange the broccoli on a serving plate. Place the sesame chicken into that circle. Sprinkle with green onions. Serve with hot rice (or 5-Minute Egg Fried Rice). Enjoy!
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Sesame Chicken
3
servingsIngredients
1 lb (450g) boneless, skin-on chicken thighs (or chicken breasts)
3 cloves garlic
1 small knob of ginger
2 green onions
1-2 broccoli (optional), to serve
Generous pinch of kosher salt, to season
1 cup potato starch (can substitute cornstarch or all-purpose flour)
2 tbsp vegetable oil, plus more for frying
1 tbsp toasted sesame oil
2.5 tbsp toasted sesame seeds
- Marinade:
1/2 tbsp soy sauce
1 tbsp Shaoxing wine (can substitute mirin, dry sherry, water, etc.)
1/4 tsp white pepper (or black pepper)
1 tbsp cornstarch
1/2 tsp baking soda
1 tbsp neutral-tasting oil (such as canola, vegetable oil, etc.)
1 egg white
- Sesame Chicken Sauce:
1/2 tbsp soy sauce
1.5 tbsp oyster sauce
2 tbsp sugar
1 tbsp honey
1 tbsp white vinegar
2 tbsp ketchup
1 tsp chicken bouillon powder
5 tbsp water
1 tbsp cornstarch
Directions
- Marinate Chicken
- Cut the chicken into nice, bite-sized pieces. (Depending on your preference, you can remove the skin.) Put them in a mixing bowl.
- Add all the ingredients for the marinade. Give it a good massage. Cover and let it marinate in the refrigerator for 10 minutes.
- Prep Vegetables & Make Sauce
- Finely chop the garlic cloves. Gate a small knob of ginger (2 tsp).
- Thinly slice the green onions, separating the whites and greens. Cut the broccoli into small florets. (If you have some other vegetables to pair with, you can skip the broccoli. No problem at all.)
- To make the sauce, in a small container, stir together the soy sauce, oyster sauce, sugar, honey, vinegar, ketchup, chicken bouillon powder, water, and cornstarch.
- Blanch Broccoli
- Bring a pot of water to a boil. Add a generous pinch of salt. Blanch the broccoli for 1 minute. Take them out and shock them in some ice water to stop the cooking. Set aside.
- Double Fry Chicken
- Add 1 cup of potato starch into a big tray. Grab a piece of chicken and lightly coat the outside. Place it in another tray. Repeat with the remaining chicken pieces.
- Fill your wok (or pot) with enough oil. Heat that to 170℃ (340℉). Once it reaches the temperature, carefully add in the chicken pieces. Working in batches, fry for 3 to 4 minutes or until lightly golden brown.
- Take them out and place them on a wire rack. Using a fine sieve, remove little bits that are left in the oil. Increase the oil temperature to 180℃ (355℉). Add all the chicken in. Fry for 2 to 3 minutes or until golden brown. Take them out and drain on a wire rack.
- Assemble
- In another wok (or pan), add 2 tablespoons of oil. Heat it over medium-high heat. Add the garlic, ginger and white parts of the green onions. Saute for 30 seconds or until fragrant.
- Increase the heat to high. Pour in the sauce. Give it a good stir for 1 minute or until the sauce just starts to thicken. Dump the fried chicken and quickly toss together for 1 minute or until nicely coated. Turn the heat off. Add the sesame oil and sesame seeds. Give it a final mix.
- To serve, nicely arrange the broccoli on a serving plate. Place the sesame chicken into that circle. Sprinkle with green onions. Serve with hot rice (or egg fried rice). Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml