Crispy Sesame Chicken
Crispy Sesame Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon chicken powder
- 1/2 teaspoon MSG, (optional)
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon baking soda
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons Chinese cooking wine
- 2 tablespoons cornstarch
For the Sauce
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- 1/4 cup brown sugar, packed
- 1/2 teaspoon chicken powder
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds, for garnish
For the Batter and Frying
- 1 cup self-rising flour
- 1/2 cup corn flour
- 3/4 cup cold water, (approximately)
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the cut chicken thighs with chicken powder, MSG (if using), granulated sugar, white pepper, baking soda, minced garlic, grated ginger, sesame oil, Chinese cooking wine, and cornstarch. Mix thoroughly until all chicken pieces are evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
While the chicken marinates, prepare the sauce. In a medium bowl or measuring cup, whisk together the water, soy sauce, white vinegar, sesame oil, oyster sauce, brown sugar, chicken powder, and cornstarch until smooth and no lumps remain. Set aside.
⏱️ 5 min
- 3
Prepare the batter for frying. In a separate bowl, whisk together the self-rising flour and corn flour. Gradually add the cold water, mixing until a smooth, thick batter forms. The consistency should be like pancake batter, thick enough to coat the chicken but still pourable. Adjust water as needed.
⏱️ 5 min
- 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 5
Dip each marinated chicken piece into the prepared batter, ensuring it's fully coated. Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 6
Once all chicken is fried, pour out most of the oil from the pot, leaving about 1 tablespoon. Heat the remaining oil over medium heat. Give the prepared sauce a quick whisk again, then pour it into the pot. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
⏱️ 2 min
- 7
Add the fried chicken back into the pot with the thickened sauce. Toss quickly to coat all the chicken pieces evenly. Remove from heat.
⏱️ 1 min
- 8
Serve immediately, garnished with sesame seeds. This dish pairs well with steamed rice and stir-fried vegetables.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sesame Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon chicken powder
- 1/2 teaspoon MSG, (optional)
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon baking soda
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons Chinese cooking wine
- 2 tablespoons cornstarch
For the Sauce
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- 1/4 cup brown sugar, packed
- 1/2 teaspoon chicken powder
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds, for garnish
For the Batter and Frying
- 1 cup self-rising flour
- 1/2 cup corn flour
- 3/4 cup cold water, (approximately)
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the cut chicken thighs with chicken powder, MSG (if using), granulated sugar, white pepper, baking soda, minced garlic, grated ginger, sesame oil, Chinese cooking wine, and cornstarch. Mix thoroughly until all chicken pieces are evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
While the chicken marinates, prepare the sauce. In a medium bowl or measuring cup, whisk together the water, soy sauce, white vinegar, sesame oil, oyster sauce, brown sugar, chicken powder, and cornstarch until smooth and no lumps remain. Set aside.
⏱️ 5 min - 3
Prepare the batter for frying. In a separate bowl, whisk together the self-rising flour and corn flour. Gradually add the cold water, mixing until a smooth, thick batter forms. The consistency should be like pancake batter, thick enough to coat the chicken but still pourable. Adjust water as needed.
⏱️ 5 min - 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 5
Dip each marinated chicken piece into the prepared batter, ensuring it's fully coated. Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 6
Once all chicken is fried, pour out most of the oil from the pot, leaving about 1 tablespoon. Heat the remaining oil over medium heat. Give the prepared sauce a quick whisk again, then pour it into the pot. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
⏱️ 2 min - 7
Add the fried chicken back into the pot with the thickened sauce. Toss quickly to coat all the chicken pieces evenly. Remove from heat.
⏱️ 1 min - 8
Serve immediately, garnished with sesame seeds. This dish pairs well with steamed rice and stir-fried vegetables.
⏱️ 2 min