🍽️ How to Make Sesame Chicken (芝麻鸡) at Home

🧆 Ingredients

• 300g boneless chicken breast or thigh
• 2 tablespoons cornstarch
• 1 egg (beaten)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 2 tablespoons toasted sesame seeds
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 1 tablespoon cooking wine
• 1 tablespoon vegetable oil
• Salt to taste
• Green onions (for garnish)

🍳 Steps

1. Selecting and Preparing the Chicken:

   • Choose fresh, boneless chicken breast or thigh. Thigh meat is recommended for a juicier texture, but breast works well for a leaner option.
   • Rinse the chicken under cold running water to remove any surface residue. Pat dry thoroughly with paper towels.
   • Trim off any excess fat or connective tissue.
   • Cut the chicken into uniform, bite-sized pieces (about 2–3 cm cubes) to ensure even cooking.
   • Marinate the chicken with 2 tablespoons soy sauce, 1 tablespoon cooking wine, and a pinch of salt. Mix well, cover, and let sit for at least 10 minutes (up to 30 minutes in the refrigerator for deeper flavor and tenderness).
   • Tip: For best results, use chicken that is fresh and not previously frozen, as this helps maintain a better texture after frying.

2. Preparing the Coating:

   • Crack 1 egg into a bowl and beat until smooth.
   • Place 2 tablespoons of cornstarch in a separate shallow dish.
   • Dip each marinated chicken piece into the beaten egg, ensuring it is fully coated.
   • Then dredge the chicken in cornstarch, pressing lightly so the starch adheres well.
   • For extra crispiness, repeat the egg and cornstarch coating process (double-coating).
   • Tip: Shake off excess cornstarch to avoid clumping during frying.

3. Frying the Chicken:

   • Heat 1 tablespoon vegetable oil in a deep skillet or wok over medium-high heat. Add more oil if needed to allow shallow frying.
   • Test the oil temperature by dropping in a small piece of batter; it should sizzle immediately.
   • Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy coating.
   • Cook each batch for 3–4 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 75°C/165°F).
   • Remove the chicken and drain on a plate lined with paper towels.
   • For extra crunch, let the fried chicken rest for 2 minutes, then return to the hot oil for a second fry of 1–2 minutes.
   • Tip: Maintain oil temperature between 170–180°C (340–355°F) for best results.

4. Making the Sauce:

   • In a clean pan, heat a small amount of oil over medium heat.
   • Add 2 cloves minced garlic and 1 thumb minced ginger. Sauté until fragrant but not browned (about 30 seconds).
   • Add 2 tablespoons sugar, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and a splash (2–3 tablespoons) of water.
   • Stir continuously and bring to a gentle simmer. The sauce should thicken and become glossy after 2–3 minutes.
   • Taste and adjust the balance of sweetness and tang by adding more sugar or vinegar as desired.
   • Tip: If the sauce is too thick, add a little more water; if too thin, simmer longer.

5. Combining and Serving:

   • Add the freshly fried chicken pieces to the sauce while both are hot.
   • Toss quickly and gently to coat each piece evenly. Work swiftly to preserve the crispiness of the chicken.
   • Transfer the coated chicken to a serving plate.
   • Sprinkle toasted sesame seeds generously over the top.
   • Garnish with finely chopped green onions for color and freshness.
   • Serve immediately as a main dish or appetizer.

6. Additional Tips for Success:

   • Always use fresh oil for frying to avoid off-flavors.
   • Ensure all ingredients are prepped and measured before starting to cook for a smooth workflow.
   • For a lighter version, the chicken can be baked or air-fried, though traditional frying yields the crispiest result.
   • Leftovers can be reheated in an oven or air fryer to restore some crispiness, but the dish is best enjoyed fresh.
   • Pair with steamed rice and a side of stir-fried vegetables for a complete meal.

7. Ingredient Quality and Maturity:

   • Select chicken that is pink, moist, and free of any unpleasant odor. Avoid meat with grayish tones or excessive liquid in the packaging.
   • Use fresh ginger and garlic for the most aromatic flavor.
   • Toast sesame seeds in a dry pan over low heat until golden and fragrant for maximum nuttiness.

8. Cleaning and Food Safety:

   • Wash hands, utensils, and cutting boards thoroughly after handling raw chicken.
   • Do not reuse marinades or coatings that have come into contact with raw meat.
   • Ensure chicken is cooked through before serving to avoid foodborne illness.

By following these detailed steps, you will achieve restaurant-quality Sesame Chicken with a perfect balance of crispiness, flavor, and aroma.

💡 Tips

• Use thigh meat for juicier texture.
• Double-fry chicken for extra crispiness.
• Adjust sugar and vinegar for preferred sweetness and tang.
• Serve immediately for best crunch.