Easy Sesame Chicken
A delightful dish featuring tender chicken pieces coated in a crispy shell and tossed in a sweet and savory sesame sauce, perfect for weeknight dinners or gatherings.
Ingredients
Chicken and marinade
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
- ¼ cup water for marinating the chicken
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon neutral oil for marinating
- Toasted sesame seeds for garnish
Sauce ingredients
- ½ cup ketchup
- ½ cup water for sauce
- ½ cup granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon cornstarch for thickening sauce
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon dark soy sauce optional, for color
- 1 stalk green onion (sliced thinly, greens and whites separated)
Cooking oil
- As needed Oil (for cooking and frying)
Instructions
Marinate the chicken
- In a large mixing bowl, combine the chicken thighs, ¼ cup water, baking soda, and salt. Mix well until the water is mostly absorbed. Add the eggs, followed by the cornstarch, and stir until fully combined. Finally, add the oil and mix thoroughly.
Heat the oil
- Fill a wok or deep pan with about 2 to 3 inches of oil and heat it to 375°F.
Prepare the sauce
- While the oil heats, whisk together the ketchup, ½ cup water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce in a bowl. Set aside.
Fry the chicken
- Once the oil reaches temperature, carefully add the marinated chicken pieces one by one, avoiding overcrowding. Fry for about 4 to 5 minutes, then remove and let drain for 2 to 3 minutes.
Double fry
- Increase oil temperature back to 375°F and fry the chicken again for another 5 to 6 minutes until golden brown and crispy. Drain on paper towels or a rack.
Make the sauce
- In a clean wok over medium heat, add a splash of oil and the white parts of the green onions. Stir-fry for 10 to 15 seconds until fragrant. Pour in the sauce mixture and bring to a boil, stirring frequently until thickened.
Toss and serve
- Once the sauce is ready, add the fried chicken and toss until coated. Serve immediately with white rice or fried rice, garnished with sesame seeds and green onion greens.
Notes
For best results, serve immediately while hot and crispy. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or stovetop to maintain crispiness. Customize the recipe by adding vegetables or adjusting the sauce to your taste.