Crispy Sesame Chicken
Crispy Sesame Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon baking soda
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
- 2 tablespoons cornstarch
For the Sauce
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon brown sugar
- 1/2 teaspoon chicken powder
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon cornstarch
For the Batter
- 1 cup self-rising flour
- 1/2 cup corn flour
- 1 cup cold water, or as needed
Other Ingredients
- 4 cups cooking oil, for frying, or as needed
- 1 tablespoon garlic, minced
- 4 cups hot steamed rice, for serving
- 2 scallions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with chicken powder, MSG, granulated sugar, white pepper, baking soda, minced garlic, minced ginger, sesame oil, Chinese cooking wine, and cornstarch. Mix thoroughly with your hands until all chicken pieces are well coated. Set aside.
⏱️ 5 min
- 2
In a measuring cup or small bowl, whisk together water, soy sauce, white vinegar, sesame oil, oyster sauce, brown sugar, chicken powder, sesame seeds, and cornstarch until well combined and smooth. Set aside.
⏱️ 2 min
- 3
In a separate medium bowl, combine self-rising flour and corn flour. Gradually add cold water, mixing until a smooth, wet batter is formed. The consistency should be thick enough to coat the chicken but still pourable.
⏱️ 3 min
- 4
Heat cooking oil in a deep pot or large pan over medium-high heat to 350°F (175°F). Dip each piece of marinated chicken into the wet batter, ensuring it's fully coated. Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes per batch, or until golden brown and crispy. Remove the fried chicken with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 5
In a separate large pan or wok, add 1 tablespoon of cooking oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour the prepared sauce mixture into the pan. Stir continuously and cook until the sauce thickens, about 2-3 minutes.
⏱️ 3 min
- 6
Add the crispy fried chicken back into the pan with the thickened sauce. Toss quickly to thoroughly coat all the chicken pieces with the sauce.
⏱️ 2 min
- 7
Serve the crispy sesame chicken immediately with hot steamed rice. Garnish with chopped scallions and additional sesame seeds.
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
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon baking soda
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
- 2 tablespoons cornstarch
For the Sauce
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon brown sugar
- 1/2 teaspoon chicken powder
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon cornstarch
For the Batter
- 1 cup self-rising flour
- 1/2 cup corn flour
- 1 cup cold water, or as needed
Other Ingredients
- 4 cups cooking oil, for frying, or as needed
- 1 tablespoon garlic, minced
- 4 cups hot steamed rice, for serving
- 2 scallions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with chicken powder, MSG, granulated sugar, white pepper, baking soda, minced garlic, minced ginger, sesame oil, Chinese cooking wine, and cornstarch. Mix thoroughly with your hands until all chicken pieces are well coated. Set aside.
⏱️ 5 min - 2
In a measuring cup or small bowl, whisk together water, soy sauce, white vinegar, sesame oil, oyster sauce, brown sugar, chicken powder, sesame seeds, and cornstarch until well combined and smooth. Set aside.
⏱️ 2 min - 3
In a separate medium bowl, combine self-rising flour and corn flour. Gradually add cold water, mixing until a smooth, wet batter is formed. The consistency should be thick enough to coat the chicken but still pourable.
⏱️ 3 min - 4
Heat cooking oil in a deep pot or large pan over medium-high heat to 350°F (175°F). Dip each piece of marinated chicken into the wet batter, ensuring it's fully coated. Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes per batch, or until golden brown and crispy. Remove the fried chicken with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 5
In a separate large pan or wok, add 1 tablespoon of cooking oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour the prepared sauce mixture into the pan. Stir continuously and cook until the sauce thickens, about 2-3 minutes.
⏱️ 3 min - 6
Add the crispy fried chicken back into the pan with the thickened sauce. Toss quickly to thoroughly coat all the chicken pieces with the sauce.
⏱️ 2 min - 7
Serve the crispy sesame chicken immediately with hot steamed rice. Garnish with chopped scallions and additional sesame seeds.