Crispy Sesame Chicken Recipe
Crisp, lightly coated chicken thighs tossed in a glossy honey-soy glaze with rice vinegar, garlic, and ginger. Finished with toasted sesame seeds and green onions for a takeout-style dinner at home.
Equipment
- 5.5-quart Dutch oven or 14-inch wok
- 12-inch skillet
- Instant-read or clip-on thermometer
- Spider strainer or slotted spoon
- Rimmed half-sheet pan with wire rack
- 2 medium bowls
- 1 Small bowl
Ingredients
- 1 1/2 pounds 680 g boneless skinless chicken thighs, cut into 1-inch pieces
- 1 large egg
- 1 tablespoon 15 ml low-sodium soy sauce
- 1/2 cup 64 g cornstarch
- 1/4 cup 31 g all-purpose flour
- 1/4 teaspoon 1.5 g fine salt
- 1/4 teaspoon 0.5 g ground white or black pepper
- 6 cups 1.4 L neutral frying oil
- 1/2 cup 120 ml water
- 1/4 cup 60 ml low-sodium soy sauce
- 3 tablespoons 63 g honey
- 2 tablespoons packed 27 g brown sugar
- 2 tablespoons 30 ml rice vinegar
- 1 tablespoon 8 g cornstarch
- 2 teaspoons 10 ml toasted sesame oil
- 1 teaspoon 5 ml neutral oil
- 3 cloves garlic minced (9 g)
- 1 teaspoon fresh ginger grated (5 g)
- 1 tablespoon 9 g toasted sesame seeds
- 2 green onions thinly sliced (30 g)
Instructions
- Pat chicken dry, then toss with the egg and 1 tablespoon soy sauce. Whisk water, 1/4 cup soy sauce, honey, brown sugar, rice vinegar, 1 tablespoon cornstarch, and sesame oil for the sauce.
- Whisk 1/2 cup cornstarch, flour, salt, and pepper. Dredge chicken, shake off excess, and rest on a wire rack for 5 minutes.
- Heat 2 inches of neutral oil in a 5.5-quart Dutch oven to 350°F (177°C). Fry chicken in 3 batches for 5 to 6 minutes until golden and the internal temperature reaches 165°F (74°C). Drain on the wire rack.
- In a 12-inch skillet over medium heat, cook garlic and ginger in 1 teaspoon oil for 20 to 30 seconds. Add the re-whisked sauce and simmer for 1 to 2 minutes until it coats a spoon.
- Turn off the heat, toss in the chicken for 30 seconds, top with sesame seeds and green onions, and serve immediately.