sesame chicken

Sesame Chicken (Baked, Not Fried!)

This sesame chicken recipe is as crispy as the takeout version, but it's oven-fried instead of deep-fried and our homemade sesame chicken sauce is tastier!

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Chicken and Poultry

Cuisine: Chinese

 

Servings: 4 servings

 

Calories: 420kcal

 

Author: Bill

Ingredients

For the chicken:

• 1 pound boneless chicken thighs (450g, cut into chunks)
• 1 tablespoon cornstarch
• 1 teaspoon sesame paste
• ¼ teaspoon salt
• 1 teaspoon Shaoxing wine
• 1/4 cup all purpose flour (32g)
• 2 tablespoons toasted sesame seeds
• 1/8 teaspoon fresh ground white pepper

For the sauce:

• 2 teaspoons canola oil
• 1 clove garlic (minced)
• 1 tablespoon Shaoxing wine
• 3/4 cup chicken stock (180 ml)
• 1/2 teaspoon rice wine vinegar
• 3 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
• 1 scallion (sliced into 1/2 inch pieces)

Instructions

• Mix the chicken with the cornstarch, sesame paste, salt, and Shaoxing wine and set aside for 20 minutes. Then mix the flour, sesame seeds, and white pepper in a separate bowl. Preheat the oven to 475 degrees.
• Use your hands to mix the chicken and marinade until there is no standing liquid. Dredge the chicken pieces in the dry mixture, and place them on a sheet pan lined with parchment paper or nonstick foil. Bake at 475 degrees for 8 minutes on the top rack. Flip the chicken pieces and broil on low for 3 minutes until golden brown. Remove from oven.
• Heat your wok to medium heat and add oil and garlic. Stir for 5 seconds, and then add the Shaoxing wine. After another 5 seconds, immediately add the chicken stock, rice wine vinegar, sugar, soy sauces, and sesame oil until everything’s at a simmer.
• Gradually add the cornstarch slurry to the sauce while stirring constantly. Let simmer for 20 seconds. The sauce should be thick enough to coat a spoon. Add the chicken and scallions and toss until coated with sauce. Garnish with toasted sesame seeds and serve.