Takeout-Style Sesame Chicken
Takeout-Style Sesame Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon chicken powder
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1/4 teaspoon Yum Yum seasoning
- 2 tablespoons cornstarch
For the Batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 cups cold water
- 4 cups vegetable oil, for frying
For the Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken powder
- 1/4 cup brown sugar, packed
For Serving
- 2 cups shredded cabbage
Instructions
- 1
In a large bowl, combine the cut chicken thigh pieces with minced garlic, minced ginger, chicken powder, soy sauce, Chinese cooking wine, 1 teaspoon sesame oil, Yum Yum seasoning, and 2 tablespoons cornstarch. Mix thoroughly with your hands until the chicken is well coated. Cover and marinate for at least 15 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the batter. In a separate bowl, whisk together the all-purpose flour, 1 cup cornstarch, and cold water until a smooth, thick batter forms.
⏱️ 5 min
- 3
Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 4
Dip the marinated chicken pieces into the prepared batter, ensuring each piece is fully coated. Carefully drop the battered chicken pieces into the hot oil, one at a time, to prevent them from sticking together. Do not overcrowd the wok; fry in batches if necessary.
⏱️ 5 min•🌡️ 350
- 5
Once the chicken firms up slightly (about 1-2 minutes), gently move it around in the oil to separate the pieces. Continue frying for 4-6 minutes, or until the chicken is fully golden brown and cooked through. Remove the fried chicken from the oil using a slotted spoon or skimmer and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 8 min•🌡️ 350
- 6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add 1 tablespoon vegetable oil and minced garlic. Sauté for 30 seconds until fragrant.
⏱️ 2 min
- 7
Add soy sauce, 2 tablespoons sesame oil, toasted sesame seeds, oyster sauce, chicken powder, and brown sugar to the wok. Stir and mix the sauce ingredients together until the sugar dissolves and the sauce thickens slightly, about 1-2 minutes.
⏱️ 2 min
- 8
Increase the heat to maximum, allowing flames to rise if possible. Add the previously fried chicken pieces back into the wok with the sauce. Perform a quick toss to coat the chicken evenly with the sauce, allowing the flames to envelop the chicken for a smoky flavor.
⏱️ 3 min
- 9
Serve the sesame chicken immediately over a bed of shredded cabbage.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon chicken powder
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1/4 teaspoon Yum Yum seasoning
- 2 tablespoons cornstarch
For the Batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 cups cold water
- 4 cups vegetable oil, for frying
For the Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken powder
- 1/4 cup brown sugar, packed
For Serving
- 2 cups shredded cabbage
Instructions
- 1
In a large bowl, combine the cut chicken thigh pieces with minced garlic, minced ginger, chicken powder, soy sauce, Chinese cooking wine, 1 teaspoon sesame oil, Yum Yum seasoning, and 2 tablespoons cornstarch. Mix thoroughly with your hands until the chicken is well coated. Cover and marinate for at least 15 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the batter. In a separate bowl, whisk together the all-purpose flour, 1 cup cornstarch, and cold water until a smooth, thick batter forms.
⏱️ 5 min - 3
Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 4
Dip the marinated chicken pieces into the prepared batter, ensuring each piece is fully coated. Carefully drop the battered chicken pieces into the hot oil, one at a time, to prevent them from sticking together. Do not overcrowd the wok; fry in batches if necessary.
⏱️ 5 min•🌡️ 350 - 5
Once the chicken firms up slightly (about 1-2 minutes), gently move it around in the oil to separate the pieces. Continue frying for 4-6 minutes, or until the chicken is fully golden brown and cooked through. Remove the fried chicken from the oil using a slotted spoon or skimmer and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 8 min•🌡️ 350 - 6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add 1 tablespoon vegetable oil and minced garlic. Sauté for 30 seconds until fragrant.
⏱️ 2 min - 7
Add soy sauce, 2 tablespoons sesame oil, toasted sesame seeds, oyster sauce, chicken powder, and brown sugar to the wok. Stir and mix the sauce ingredients together until the sugar dissolves and the sauce thickens slightly, about 1-2 minutes.
⏱️ 2 min - 8
Increase the heat to maximum, allowing flames to rise if possible. Add the previously fried chicken pieces back into the wok with the sauce. Perform a quick toss to coat the chicken evenly with the sauce, allowing the flames to envelop the chicken for a smoky flavor.
⏱️ 3 min - 9
Serve the sesame chicken immediately over a bed of shredded cabbage.
⏱️ 1 min