Chinese Sesame Chicken
A classic, crispy Chinese Sesame Chicken recipe that's easy to make at home with a sweet and savory glaze.
Imported from TikTok by @eitan View original
Ingredients
- 1 lb Chicken Breast (cut into 1/2 inch chunks; boneless and skinless (thighs can also be used))
- 1 Chicken Egg (egg white only for wet coating)
- 6 tbsp Soy Sauce (2 tbsp for wet coating; 1/4 cup (4 tbsp) for sauce)
- 4 tbsp Rice Wine (1 tbsp for wet coating; 3 tbsp for sauce; Shaoxing wine)
- ¼ tsp Baking Soda (for wet coating)
- 1.06 cups Cornstarch (1/4 cup for wet coating; 3/4 cup for dry coating; 1 tbsp for sauce)
- ½ cup All-Purpose Flour (for dry coating)
- ½ tsp Baking Powder (for dry coating)
- ⅓ cup Chicken Broth (for sauce)
- ⅓ cup Brown Sugar (for sauce)
- 1 tbsp Rice Vinegar (for sauce)
- 1 tbsp Sesame Oil (for sauce)
- 2 cups Vegetable Oil (2 tsp for sauce; plus more for deep frying)
- 1 tbsp Garlic (grated)
- 1 tbsp Ginger (grated)
- 3 tbsp Sesame Seeds (2 tbsp for sauce; 1 tbsp for garnish)
- 1 Scallion (bunch, thinly sliced for garnish)
Instructions
- 1
In a bowl, whisk together the chicken stock, brown sugar, 1/4 cup soy sauce, 3 tablespoons Shaoxing wine, rice vinegar, sesame oil, and 1 tablespoon cornstarch to prepare the sauce.
- 2
Heat 2 teaspoons of vegetable oil in a pan over medium heat. Sauté the grated garlic and ginger for about 1 minute until fragrant.
- 3
Pour the prepared sauce mixture into the pan. Bring to a simmer and cook until thickened and glossy. Stir in 2 tablespoons of sesame seeds, then remove from heat and keep warm.
- 4
Prepare the wet coating: In a medium bowl, whisk together the egg white, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, baking soda, and 1/4 cup cornstarch.
- 5
Add the chicken chunks to the wet coating and toss until every piece is thoroughly coated.
- 6
Prepare the dry coating: In a separate shallow dish, combine the all-purpose flour, 3/4 cup cornstarch, and baking powder.
- 7
Dredge the wet chicken pieces in the dry mixture, pressing to ensure a thick and even coating.
- 8
Heat vegetable oil for frying in a deep pot to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden brown and very crispy. Drain on a wire rack.
- 9
Toss the crispy fried chicken in the warm sesame sauce until fully coated.
- 10
Serve immediately over steamed rice, garnished with more sesame seeds and thinly sliced scallions.
