Description
This Easy Sesame Chicken recipe features tender, crispy fried chicken thighs coated in a flavorful sesame sauce, combining savory soy, tangy rice vinegar, and a hint of sweetness from brown sugar. Perfect for a quick, satisfying meal that’s ready in under 30 minutes.
Ingredients
Scale
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 teaspoons sesame oil
- 1/2 tablespoon sesame seeds
For the Chicken Batter:
- 1 lb boneless skinless chicken thighs
- 1/2 cup cornstarch
- 1/2 cup flour
- 2 egg whites
- 1/2 cup cold seltzer water
For Frying and Cooking:
- Vegetable oil for frying
- 2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper
- 1 tablespoon minced garlic
Instructions
- Prepare the sauce: In a bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, water, sesame oil, and sesame seeds; set aside to allow the flavors to meld and the cornstarch to dissolve.
- Make the batter and coat chicken: In another bowl, combine the cornstarch, flour, egg whites, and cold seltzer water just until mixed to form a light batter. Dip the chicken pieces into the batter, ensuring each piece is thoroughly coated.
- Fry the chicken: Heat vegetable oil in a pot or deep fryer to 350°F (175°C). Fry the battered chicken pieces in batches until they are golden brown and cooked through, about 4-6 minutes per batch. Drain the fried chicken on paper towels to remove excess oil.
- Sauté aromatics: In a wok or large skillet, heat 2 teaspoons of sesame oil over medium-high heat. Add minced garlic and crushed red pepper, and sauté briefly for about 30 seconds until fragrant, taking care not to burn the garlic.
- Combine chicken and sauce: Add the fried chicken and the prepared sauce to the wok with the sautéed aromatics. Toss everything together continuously over medium heat until the chicken is well coated and the sauce has thickened and become glossy, about 2-3 minutes.
- Serve: Serve the sesame chicken hot, garnished with extra sesame seeds if desired, alongside steamed rice or your favorite vegetables.
Notes
- For extra crispiness, make sure the oil is at the right temperature before frying and avoid overcrowding the pot.
- You can substitute chicken thighs with chicken breasts, though thighs tend to stay juicier.
- Adjust the crushed red pepper amount to your preferred spice level.
- Leftover sesame chicken can be refrigerated for up to 3 days and reheated in a skillet to maintain crispness.
