Description
This crispy Chinese takeout sesame chicken recipe brings the beloved restaurant favorite right into your kitchen. Tender chicken thighs are marinated, coated with a crispy batter, and shallow-fried to golden perfection. The luscious homemade sesame sauce, infused with soy, honey, and toasted sesame oil, perfectly coats each crispy piece for a savory-sweet flavor punch. Garnished with toasted sesame seeds and scallions, this dish is a delightful and satisfying meal ready in under an hour.
Ingredients
Chicken and Marinade
- 1½ pounds boneless, skinless chicken thighs, cut into 1‑inch pieces
- ¼ cup low‑sodium soy sauce, divided
- 2 tablespoons rice vinegar, divided
- 1 tablespoon honey, divided
- 1 teaspoon freshly grated ginger
Coating
- ¼ cup cornstarch
- ¼ cup all‑purpose flour
- ½ teaspoon baking soda (optional)
Frying
- 2 cups vegetable oil (for shallow frying)
Sesame Sauce
- 1 teaspoon toasted sesame oil
- ¼ cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Garnish
- 2 tablespoons toasted sesame seeds
- 3 scallions, thinly sliced (green parts only)
- ½ teaspoon red‑pepper flakes (optional)
Instructions
- Marinate chicken: In a large bowl, combine the chicken pieces with ¼ cup soy sauce, 1 tablespoon honey, 2 tablespoons rice vinegar, and the freshly grated ginger. Toss to coat evenly and let it sit at room temperature for at least 10 minutes to absorb the flavors.
- Prepare coating mix: In a shallow dish, whisk together ¼ cup cornstarch, ¼ cup all-purpose flour, and ½ teaspoon baking soda if using. This mixture forms the crispy coating for the chicken.
- Coat and fry chicken: Remove each chicken piece from the marinade, letting excess drip off. Roll each piece thoroughly in the dry coating mixture. Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Fry the coated chicken in batches for 3-4 minutes per side until golden brown and cooked through. Use a wire rack to drain excess oil.
- Make sesame sauce: In a saucepan over medium heat, combine the remaining ¼ cup soy sauce, 1 tablespoon honey, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, and ¼ cup water. Bring the mixture to a gentle simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy.
- Toss chicken in sauce: Return the fried chicken to a large bowl. Pour the hot sesame sauce over the chicken and toss gently until all pieces are evenly coated with the shiny sauce.
- Garnish and serve: Sprinkle the chicken with toasted sesame seeds, sliced scallions, and red-pepper flakes if desired. Serve immediately with steamed rice or noodles for a complete meal.
Notes
- Using chicken thighs ensures juicy, flavorful meat; however, chicken breast can be substituted for a leaner option.
- Maintaining oil temperature at 350°F is crucial to achieve a crispy exterior without greasy chicken.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure soy sauce is gluten-free.
- The baking soda in the coating is optional but helps create an extra crispy texture.
- Adjust the red-pepper flakes according to your spice preference or omit for a milder taste.
- Serve with steamed jasmine rice or stir-fried noodles to complement the dish.
