🍽️ How to Make Sesame Chicken

🧆 Ingredients

• 300g boneless chicken breast or thigh
• 2 tablespoons cornstarch
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 2 tablespoons ketchup
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 2 tablespoons sesame seeds (toasted)
• Vegetable oil for frying
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:

   • Rinse the chicken breast or thigh under cold water and pat dry with paper towels. Trim off any excess fat or sinew.
   • Cut the chicken into uniform, bite-sized pieces (about 2-3 cm each) for even cooking.
   • Crack the egg into a bowl and beat lightly.
   • In a mixing bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and the beaten egg. Mix well and let marinate for at least 15 minutes to enhance flavor and tenderness.

2. Coat the Chicken:

   • Sprinkle 2 tablespoons of cornstarch over the marinated chicken. Toss until each piece is evenly coated. The cornstarch will help create a crispy crust during frying.

3. Heat the Oil:

   • Pour enough vegetable oil into a deep pan or wok to submerge the chicken pieces (about 2-3 inches deep).
   • Heat the oil to 170-180°C (340-355°F). To test, drop a small piece of bread or batter into the oil; it should sizzle and rise to the surface quickly.

4. Fry the Chicken:

   • Carefully add the coated chicken pieces to the hot oil in batches. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
   • Fry each batch for 3-4 minutes, turning occasionally, until golden brown and cooked through. The chicken should float and feel firm when pressed.
   • Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.

5. Prepare the Sauce:

   • In a clean wok or large skillet, heat 1 tablespoon of oil over medium heat.
   • Add the minced garlic and ginger, stir-frying for 30 seconds until fragrant but not burnt.
   • Add 2 tablespoons sugar, 2 tablespoons vinegar, 2 tablespoons ketchup, and 1 tablespoon soy sauce. Stir to combine.
   • Simmer the sauce for 2-3 minutes, stirring frequently, until it thickens and becomes glossy.

6. Combine Chicken and Sauce:

   • Add the fried chicken pieces to the sauce. Toss quickly and gently to coat each piece evenly.
   • Continue to stir-fry for 1-2 minutes so the sauce clings to the chicken and caramelizes slightly.

7. Finish and Serve:

   • Sprinkle with toasted sesame seeds and chopped green onions.
   • Serve immediately while hot and crispy for the best texture.

🧼 Ingredient Preparation & Tips

• Chicken Selection: Use thigh meat for extra juiciness, but breast works for a leaner option. Fresh chicken yields the best texture.
• Cleaning: Always rinse chicken thoroughly and pat dry to avoid excess moisture, which can cause oil splatter.
• Oil Temperature: Maintain oil temperature between 170-180°C (340-355°F) for optimal crispiness. Too low and the chicken absorbs oil; too high and it burns.
• Sauce Consistency: Simmer the sauce until it thickens enough to coat the back of a spoon. If too thin, cook a bit longer; if too thick, add a splash of water.
• Sesame Seeds: Toast sesame seeds in a dry pan over low heat until golden and aromatic for a richer flavor.
• Serving: Serve immediately after tossing in sauce to preserve the crispy coating. If preparing ahead, keep chicken and sauce separate until ready to serve.
• Doneness: Chicken is done when the juices run clear and the internal temperature reaches 75°C (165°F).

💡 Tips

• Use thigh meat for extra juiciness.
• Toast sesame seeds for richer aroma.
• Adjust sugar for preferred sweetness.
• Serve immediately for best texture.