This sesame chicken is crispy chicken pieces tossed in a sweet and savory honey sesame sauce. This version is even better than what you would get at a restaurant!
PROCESS:
- First, we are going to marinate the chicken pieces and keep it aside to marinate for at least 30 minutes.
- Next, we are going to make the batter for coating the chicken and then add the chicken into the batter and make sure to coat every chicken piece evenly.
- In a skillet or deep wok heat up oil for frying the chicken and fry the chicken pieces until golden brown.
- Once the chicken is fried, in another pan prepare the sauce and add the fried chicken and coat every piece evenly with the sauce and top with sesame seed and chopped green onions.
Here’s what you are going to need to make it:
Marinade
Soy Sauce: Adds umami flavor and saltiness to the chicken.
Minced Ginger: Provides warmth and a slight spiciness.
Minced Garlic: Adds a strong, aromatic flavor.
Salt: Enhances overall flavor.
Chili Flakes (optional): Adds heat and spice to the dish.
White Pepper: Offers a milder heat compared to black pepper, with a slightly floral note.
Coating
Plain Flour: Forms a crispy outer layer.
Corn Flour (Cornstarch): Helps achieve extra crispiness.
Salt: Seasoning for the coating.
Garlic Powder: Adds a garlicky flavor without the moisture of fresh garlic.
White Pepper: Similar to above, contributes to the flavor profile.
Eggs: Binds the coating to the chicken and adds richness.
Water: Helps create the right consistency for the batter.
Sauce
Soy Sauce: Again, for umami and saltiness.
Water: Balances the concentration of the sauce.
Ketchup: Adds sweetness and tang.
Honey: Provides natural sweetness and a glossy finish.
Brown Sugar: Deepens the sweetness with a slight molasses flavor.
Sesame Oil: Adds a nutty flavor and aroma.
Rice Vinegar: Provides acidity to balance the sweetness.
Chili Flakes: Adds heat to the sauce.
Garnishes
Sesame Seeds: Adds a crunchy texture and nutty flavor.
Chopped Spring Onions: Freshness and a mild onion flavor for garnish.
INGREDIENTS:
- 650-750 g chicken breasts (cut into small pieces (or you could use thighs instead)
- 2 tbsp soy sauce
- 1/2 tbsp minced ginger
- 1/2 tbsp minced garlic
- 1 tsp salt
- 1 tsp chili flakes (optional)
- 1/2 tsp white pepper
For the coating:
- 250 g plain flour
- 250 g corn flour
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp white pepper
- 2 eggs
- 100 ml water
For the sauce:
- 4 tbsp soy sauce
- 4 tbsp water
- 3 tbsp ketchup
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp chili flakes
- Some sesame seeds, to sprinkle on top
- Some chopped spring onions, to sprinkle on top
INSTRUCTIONS:
Step 1: Marinating the chicken
- Cut the boneless chicken thighs or breast into small pieces.
- In a bowl add chicken pieces, 2 tbsp soy sauce, 1/2 tbsp minced ginger, 1/2 tbsp minced garlic, 1 tsp salt, 1 tsp chili flakes (optional),1/2 tsp white pepper.
- Mix all this together then leave this aside whiles you make the coating.
Step 2: Preparing the batter
- Mix all the ingredients in Frying Batter in a bowl until well combined, stir a few times to make sure there are no lumps and the batter is smooth. Add the chicken into the batter, stir to evenly coat with the batter.
- Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with a spatula to prevent the chicken from clumping together.
Step 3: Frying the chicken
- Deep-fry the chicken to golden brown. Remove the chicken from the oil with a strainer or slotted spoon, draining the excess oil by laying the chicken on a dish lined with paper towels. Discard the oil.
Step 4: Making the Sauce
- Heat up 2 tablespoons of the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic before adding the Sauce.
Step 5: Final touches and serving
- As soon as the Sauce thickens, add the fried chicken into the wok or skillet. Stir continuously until all the ingredients are well coated with the sauce. Dish out, garnish with the white sesame, and serve immediately with steamed rice.
Tips and Notes:
- For even better flavor, consider marinating the chicken for a few hours or overnight if you have time.
- Adjust the amount of water in the batter to achieve your desired thickness. A thicker batter will result in a crunchier coating.
- Ensure the oil is hot enough before adding the chicken. If it’s too cool, the chicken will absorb too much oil and become greasy. A good test is to drop a small amount of batter in; it should sizzle and rise to the top.
- Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy chicken.
