- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 3 tbsp
- 4 tbsp
- 500 ml
- 3 tbsp
- 1 tbsp
- 1 tbsp
- 2 cloves
- 1 tsp
- 1 tsp
- 2 tbsp
- 4 cups
Process
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In a bowl, mix the chicken thighs with 1 tbsp soy sauce and the egg white. Add 3 tbsp cornstarch and toss until every piece is evenly coated. Let it sit for 10 minutes while you prepare the sauce.
In a small bowl, whisk together the remaining 2 tbsp soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and the remaining 1 tbsp cornstarch. Set the sauce aside.
Heat the vegetable oil in a wok or deep skillet over medium-high heat until it reaches about 175°C. A piece of chicken should sizzle immediately when dropped in.
Fry the chicken in two batches to avoid crowding. Cook each batch for 3 to 4 minutes, turning once, until golden brown and cooked through. Transfer to a plate lined with paper towels.
Carefully pour off the hot oil into a heatproof container, leaving about 1 tbsp in the pan. Return the pan to medium heat.
Pour the sauce mixture into the pan and cook for 1 to 2 minutes, stirring constantly, until it thickens and coats the back of a spoon.
Add the fried chicken back to the pan and toss for 1 minute until every piece is glossy and well coated.
Turn off the heat, drizzle in the sesame oil, and toss once more. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately over steamed white rice if desired.
Kitchen notes
Kitchen notes
- The most common mistake is frying at too low a temperature, which makes the coating greasy instead of crisp. Keep the oil at 175°C and fry in small batches.
- The sauce thickens quickly once it hits the pan. Have the fried chicken ready next to the stove so you can toss it in as soon as the sauce is glossy, otherwise the sauce can turn sticky or burn.
- For extra crunch, double-fry the chicken: fry once at 160°C for 2 minutes, let it rest for 5 minutes, then fry again at 190°C for 1 to 2 minutes until deep golden.
Substitutions
- chicken thighs→chicken breast (cut into pieces and reduce frying time by 1 minute)
- rice vinegar→apple cider vinegar or white vinegar
- honey→maple syrup for a vegan option (note: sauce will be slightly thinner)
- egg white→2 tbsp aquafaba for an egg-free version
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The coating will soften; to reheat, spread the chicken on a baking sheet and warm in a 180°C oven for 8 to 10 minutes, or until hot and crisp again. Avoid microwaving, which makes the coating soggy. The sauce can be made ahead and refrigerated for up to 5 days; reheat gently on the stovetop before tossing with freshly fried chicken.
FAQ
The questions we get asked most
Why did my sesame chicken turn out soggy instead of crispy?
The oil was likely not hot enough, or you crowded the pan. Fry in batches at 175°C and let the chicken drain on a wire rack instead of paper towels to keep the bottom crisp. Also, toss with sauce only right before serving.
Can I make sesame chicken ahead of time?
You can fry the chicken up to 2 hours ahead and keep it at room temperature, then reheat in a 200°C oven for 5 minutes before tossing with the sauce. The sauce can be made up to 5 days ahead and stored in the fridge. Assemble just before serving for the best texture.
How do I know when the chicken is fully cooked?
The chicken is done when the pieces are golden brown on the outside and the internal temperature reaches 75°C on an instant-read thermometer. If you do not have a thermometer, cut a thick piece open; the juices should run clear and the meat should be white throughout.
Can I use chicken breast instead of thighs?
Yes, but breast meat dries out faster. Cut it into even pieces, reduce the frying time to 2 to 3 minutes per batch, and check for doneness at 75°C. The sauce helps keep it moist.
Is sesame chicken gluten-free?
Not as written, because soy sauce contains wheat. Use tamari or a gluten-free soy sauce and ensure your cornstarch is certified gluten-free. The rest of the ingredients are naturally gluten-free.
Can I bake the chicken instead of frying?
Yes. Arrange the coated chicken on a greased baking sheet, spray lightly with oil, and bake at 220°C for 12 to 15 minutes, flipping halfway, until golden and cooked through. The coating will be less crispy than fried but still good.
How do I prevent the sauce from becoming too thick or clumpy?
Whisk the cornstarch into the cold sauce mixture before heating, and cook the sauce over medium heat, stirring constantly. If it thickens too much, thin it with 1 tbsp water at a time until it coats the chicken nicely.
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