Sesame Fried Chicken

Ingredients

• 680 g (1.5 lb)boneless chicken, cut into small 3.8 cm (1.5-inch) strips
• 15 ml (1 tbsp)soy sauce
• 2.5 ml (1/2 tsp)white pepper
• 1.25 ml (1/4 tsp)ginger paste
• 1.25 ml (1/4 tsp)garlic paste
• About 40 g (1/3 cup)cornflour, or a mixture of half plain flour and half cornflour
• About 50 g (1/3 cup)sesame seeds
• 1.25 ml (1/4 tsp)baking powder
• 1egg
• As needed for at least 2.5 cm (1 inch) depthoil for frying

Instructions

1. 1

   Marinate the chicken

   Mix the soy sauce, white pepper, ginger paste and garlic paste in a bowl. Add the chicken and stir to coat, then leave it to marinate for at least 20 minutes.

2. 2

   Add the egg

   Whisk the egg, add it to the bowl and mix it through the chicken.

3. 3

   Mix the coating

   Add the remaining batter ingredients and combine. If the mixture is too sticky, stir in a small splash of water.

4. 4

   Heat the oil

   Pour oil into a saucepan to a depth of at least 2.5 cm (1 inch) and heat it.

5. 5

   Add the chicken

   When the oil begins to shimmer, lower in the chicken pieces one at a time, shaking excess batter back into the bowl.

6. 6

   Fry until golden

   Fry the chicken for 2 minutes on each side, until golden brown.

7. 7

   Serve straight away

   Eat the chicken hot with your favourite condiment.

What is sesame fried chicken?

This is a simple snack of small chicken strips coated in a savoury batter with sesame seeds, then fried until crisp and golden. The recipe does not specify a particular regional style, so it is best thought of as an easy home-cooked version rather than a traditional preparation.

The brief soy, pepper, ginger and garlic marinade flavours the chicken, while sesame seeds give the coating a toasty bite. Small pieces cook quickly, making the dish convenient to share while hot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 42g protein, 17g carbs, 31g fat.

Chicken supplies most of the protein, while the cornflour or flour and the chicken itself contribute carbohydrates. Sesame seeds, the egg and oil used for frying contribute fat; the amount absorbed can vary. Pair a serving with vegetables or salad for a more balanced plate.

The marinade and coating

Marinade: soy sauce, white pepper, ginger paste and garlic paste season the chicken before it is coated. Give the pieces at least 20 minutes to sit in the mixture.

Coating: cornflour is suggested for a particularly crisp result, while the half-flour, half-cornflour option gives you another choice. Sesame seeds and baking powder are mixed in with the coating ingredients.

Getting the coating to cling

Egg: whisk it before adding it to the chicken, then mix thoroughly so the pieces are coated. This helps the remaining batter ingredients stick to the chicken.

Consistency: the mixture can be sticky, but it should still coat the strips. If it is difficult to mix, add only a small splash of water, as directed.

Frying safely and evenly

Oil depth: use a saucepan with at least 2.5 cm (1 inch) of oil. Heat it until it begins to shimmer before adding the chicken.

Batching: lower the pieces in one at a time and let excess batter fall back into the bowl first. Avoid crowding the pan; frying in batches if needed gives the pieces room to cook.

How to judge doneness

Colour and timing: the method calls for 2 minutes on each side, until the coating is golden brown. The exact time can vary with the size of the strips and the heat of the oil.

Check the thickest piece before serving: the chicken should be cooked through, with no raw-looking centre. If it needs longer, continue frying and check again.

Serving the chicken

Serve the pieces hot with a condiment of your choice, as the recipe suggests. A crisp salad or lightly dressed vegetables can provide a fresh contrast to the fried coating.

For a more substantial meal, add rice or another simple side. Serve promptly so the coating retains as much crispness as possible.

Recipe notes & tips

• Cut the chicken into similarly sized strips so the pieces cook at a similar rate.
• Leave the chicken to marinate for at least 20 minutes before adding the egg.
• Shake excess batter back into the bowl before lowering each piece into the oil.
• Add the chicken to the oil one piece at a time to reduce sticking.
• Fry in batches if the saucepan becomes crowded.
• Serve soon after frying for the best coating texture.

Variations

• Use the flour blend: Mix equal parts plain flour and cornflour for the alternative coating in the recipe.
• Make it spicier: Add a little chilli to the marinade for a hotter version.
• Change the dip: Serve with a different favourite condiment to suit the meal.
• Add a fresh side: Pair the chicken with a crisp salad for contrast.
• Serve as a meal: Add rice alongside the hot chicken for a more filling plate.

Common mistakes to avoid

• Skipping the marinade: Leave the chicken in the soy and spice mixture for at least 20 minutes.
• Adding excess water: Use only a small splash if the coating is too sticky.
• Dropping in wet pieces: Shake extra batter back into the bowl before frying.
• Crowding the saucepan: Fry in batches so the pieces have room.
• Relying on colour alone: Check that the thickest chicken strip is cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot in an oven or air fryer to help restore some crispness; the coating may soften in storage.

Frequently asked questions