Crispy Sesame Chicken is easy to make with super crispy batter and delicious sesame sauce you’ll skip the takeout and done in just 30 minutes! Popular Asian takeout dish, made easily at home.
for the chicken:
1 lb boneless skinless chicken thighs cut into bite size pieces
1 large egg
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons soy sauce
for the sauce:
1/2 cup low-sodium soy sauce
2 tablespoons rice or apple cider vinegar
3/4 teaspoon sesame oil
1 tablespoon cornstarch
3 tablespoons packed brown sugar
1 teaspoon minced garlic
1/4 teaspoon ground ginger
2 teaspoons sesame seeds
1/2 cup of water or chicken stock
Step 1: Mix all the ingredients in the Sauce until well combined. Set aside. Marinate chicken with egg, salt, black pepper, soy sauce. Set aside for 30 minutes. Put corn starch into a large bowl, dip each piece of chicken into the bowl to make sure it is coated with corn starch.
Step 2: Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or a stockpot to 350°F (175°C) 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. 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 3: 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.
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.