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Easy Sesame Chicken Recipe

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3.9 from 7 reviews

This Easy Sesame Chicken recipe features tender chicken thighs twice-fried to golden perfection and coated in a glossy, sweet and savory sesame sauce. The chicken is marinated with baking soda and cornstarch for extra crispiness and tossed in a flavorful sauce made from ketchup, soy sauce, sugar, and vinegar. Garnished with toasted sesame seeds and green onions, it makes a perfect quick dinner served alongside white or fried rice.

Ingredients

Chicken Marinade

  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
  • ¼ cup water
  • ½ teaspoon kosher salt (if using fine salt, use slightly less)
  • ½ teaspoon baking soda
  • 2 large eggs
  • ½ cup cornstarch
  • 1 tablespoon neutral oil

Frying Oil

  • Oil, as needed for cooking and frying (about 2 to 3 inches deep in pan)

Sauce

  • ½ cup ketchup
  • ½ cup water
  • ½ cup granulated sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon light sodium soy sauce
  • ½ teaspoon dark soy sauce (optional, for color)

Garnish

  • 1 stalk green onion, sliced thinly (greens and whites separated)
  • Toasted sesame seeds

Instructions

  1. Marinate the chicken thighs: In a large mixing bowl, combine the chicken pieces with water, baking soda, and kosher salt. Vigorously mix until the water is mostly absorbed by the chicken, which helps tenderize the meat.
  2. Add eggs and cornstarch: Once the chicken has mostly absorbed the water, add the eggs and mix well until combined. Then add the cornstarch and stir until the chicken is evenly coated with no visible dry cornstarch. Finally, mix in the tablespoon of oil to help bind the coating.
  3. Heat the oil: In a wok or tall pan, add enough oil to reach 2 to 3 inches deep. Heat the oil to 375°F (190°C) for frying. Use a thermometer for accuracy.
  4. Prepare the sauce: While the oil heats, mix together ketchup, water, sugar, white vinegar, cornstarch, soy sauce, and dark soy sauce in a bowl or measuring cup. Stir well and set aside. This sauce can also be made ahead.
  5. Fry the chicken – first fry: Carefully place the marinated chicken pieces into the hot oil in an even layer, working in batches to avoid overcrowding. Fry for 4 to 5 minutes, occasionally stirring gently to break up any clumps. Remove and drain on paper towels or a rack for 2 to 3 minutes.
  6. Fry the chicken – second fry: Ensure the oil temperature returns to 375°F, then fry the chicken pieces again for 5 to 6 minutes until they turn golden brown and crispy. Drain well on paper towels or a rack.
  7. Cook the sauce base: In a wok or large pan over medium heat, add a small amount of oil. Stir-fry the white parts of the green onions for 10 to 15 seconds until fragrant.
  8. Add the sauce: Pour the prepared sauce mixture into the wok and increase heat to medium-high. Stir frequently as the sauce heats and begins to bubble, allowing the cornstarch to thicken it evenly into a glossy glaze.
  9. Toss the chicken with the sauce: Once the sauce is thick and shiny, add the fried chicken pieces to the wok. Toss thoroughly until each piece is evenly coated with the sauce.
  10. Serve: Immediately plate the sesame chicken, garnish with toasted sesame seeds and the green parts of the sliced green onion. Serve hot alongside white or fried rice for a complete meal. Enjoy!

Notes

  • Double frying the chicken ensures extra crispiness and a juicy interior.
  • Keep the oil temperature steady at 375°F for best frying results.
  • Dark soy sauce is optional but adds a richer color to the sauce.
  • The baking soda tenderizes the chicken and helps achieve a crispy coating.
  • You can prepare the sauce ahead of time for convenience.
  • Do not overcrowd the pan when frying; cook in batches if needed.
  • Use a thermometer to monitor oil temperature accurately.

Find it online: https://bitezly.com/easy-sesame-chicken-recipe/