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Easy Sesame Chicken Recipe

Easy Sesame Chicken Recipe

This easy sesame chicken tastes just like, if not better than takeout! The chicken is crispy and the sauce is sweet with a slight tang. It's actually very easy to make and takes only 30 minutes! Now you can make one of the most popular Chinese takeout dishes right in your home kitchen.

For the chicken:

  • 900gms boneless, skinless chicken thighs trimmed and cut into 1 inch pieces
  • ¼ cup water
  • ½ teaspoon Kosher salt (if using fine salt, use a little less)
  • ½ teaspoon baking soda
  • 2 large egg
  • ½ cup cornstarch
  • 1 tablespoon oil any neutral oil is fine
  • Toasted sesame seed (for garnish)

For the sesame chicken sauce:

  • ½ cup ketchup
  • ½ cup water
  • ½ cup granulated sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce light sodium
  • ½ teaspoon dark soy sauce (optional to give the sauce a darker color)
  • 1 stalk green onion cut into thin slices (greens and whites separated)
  • Oil as needed for cooking and frying


Instructions

  • Marinate the chicken thighs:
    In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
  • Once the chicken has mostly absorbed the water, add the eggs and mix until well combined. Following, add the cornstarch and mix until evenly combined and no more dry cornstarch is visible. Finish by adding the oil and mixing until evenly combined.
  • Heat the oil:
    In a wok or tall pan, add about 2 to 3 inches of oil. Heat the oil until it reaches 375°F.
  • Prepare the sauce:
    While the oil is heating up, prepare the sesame chicken sauce. In a bowl or large measuring cup, combine the ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce. Mix well and set aside. You can also make the sauce ahead of time.
  • Fry the chicken:
    When the oil is heated, maintain the heat around 375°F. With your hand or your gloved hand, gently place the marinated chicken pieces into the hot oil, one at a time until the there's an even layer. Don't overcrowd the pan and fry in batches if needed! Fry the chicken pieces for about 4 to 5 minutes, then remove the chicken out of the oil and let drain for about 2 to 3 minutes. While frying, occasionally stir the chicken pieces and try to break up any pieces that are stuck together.
  • Make sure the oil is back at 375°F and add the fried chicken pieces into the oil for a second fry. Let the chicken pieces fry for another 5 to 6 minutes, or until golden brown and crispy. Remove from the oil and let the fried chicken drain on paper towels or a rack.
  • Make the sauce:
    In a wok or large pan over medium heat, add a small amount of oil. Add the white parts of the sliced green onions and stir fry for 10 to 15 seconds or until fragrant.
  • Give the prepared sauce a mix and pour it into the wok. Increase the heat to medium high and let the sauce heat until hot and bubbles. Make sure to stir the sauce frequently, especially when the sauce is getting hot so the cornstarch can thicken the sauce evenly.
  • Toss the chicken and serve:
    Once the sauce has thickened and looks glossy, add the fried chicken pieces and stir and toss until the chicken is evenly and well coated.
  • Serve immediately with white rice or fried rice and garnish the sesame chicken with sesame seeds and the green part of the sliced green onion if you wish. Enjoy!
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