Baked Sesame Chicken

Ingredients

• 450 g (1 pound), cut into 3 cm (1-inch) chunksboneless, skinless chicken thighs
• 1 tablespoon (15 ml)cornflour
• 1 teaspoon (5 ml)sesame paste
• ¼ teaspoonsalt
• 1 teaspoon (5 ml)Shaoxing wine
• 30 g (¼ cup)plain flour
• 18 g (2 tablespoons)toasted sesame seeds
• ⅛ teaspoonfreshly ground white pepper
• 2 teaspoons (10 ml)rapeseed oil
• 1 clove, mincedgarlic
• 1 tablespoon (15 ml)Shaoxing wine
• 180 ml (¾ cup)chicken stock
• ½ teaspoon (2.5 ml)rice wine vinegar
• 38 g (3 tablespoons)sugar
• 1 tablespoon (15 ml)light soy sauce
• 1 teaspoon (5 ml)dark soy sauce
• 2 teaspoons (10 ml)sesame oil
• 16 g (2 tablespoons), mixed with 30 ml (2 tablespoons) watercornflour
• 1, choppedspring onion

Instructions

1. 1

   Marinate the chicken

   Combine the chicken with 1 tablespoon of cornflour, the sesame paste, salt and 1 teaspoon of Shaoxing wine. Leave to marinate for 20 minutes. In a separate bowl, mix the plain flour, sesame seeds and white pepper. Heat the oven to 250°C (475°F).

2. 2

   Bake and brown

   Mix the marinated chicken by hand again until no liquid is pooling. Coat the pieces in the flour mixture and arrange them on a baking tray lined with parchment paper or non-stick foil. Bake on the top shelf at 250°C (475°F) for 8 minutes, then turn the pieces over and grill on a low setting for 3 minutes, until golden. Remove from the oven.

3. 3

   Start the sauce

   Heat a wok over a medium heat and add the rapeseed oil and garlic. Stir for 5 seconds, then add the remaining 1 tablespoon of Shaoxing wine. After another 5 seconds, add the chicken stock, rice wine vinegar, sugar, both soy sauces and sesame oil. Bring the sauce to a simmer.

4. 4

   Thicken and toss

   Slowly pour in the cornflour slurry, stirring constantly, and simmer for 20 seconds, until the sauce is thick enough to coat a spoon. Add the chicken and spring onion, then toss until coated. Garnish with toasted sesame seeds and serve.

What is sesame chicken?

Sesame chicken is a Chinese-American takeout-style dish, usually made with chicken and a glossy sesame-flavoured sauce. This version uses chicken thighs coated in a flour and sesame mixture, then baked and briefly grilled rather than deep-fried.

The sauce brings together soy, sesame oil, a little sugar and vinegar. Thickening it with a cornflour slurry helps it cling to the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 22g protein, 24g carbs, 26g fat.

The chicken provides most of the protein, while the flour, cornflour and sugar contribute carbohydrates. The chicken thighs, rapeseed oil and sesame oil account for much of the fat. Serve with vegetables alongside a measured portion of rice to balance the plate.

Why use chicken thighs?

Thighs: Boneless, skinless thighs are cut into small chunks so they can cook quickly and take on plenty of coating and sauce.

Even pieces: Aim for chunks close to 3 cm so they bake at a similar rate. Larger or uneven pieces may need different cooking times.

Getting the coating to stick

Marinade: The cornflour, sesame paste, salt and Shaoxing wine form a light coating around the chicken. After the 20-minute rest, mix the pieces again until there is no liquid pooling.

Dry mix: Coat each piece in the flour, sesame seeds and white pepper mixture, then spread the chicken on the lined tray. Leave a little room between pieces so their surfaces can brown.

Baking and grilling

Oven heat: The high oven temperature cooks the coated chicken in 8 minutes on the top shelf. Turn the pieces before grilling on low for 3 minutes to brown the other side.

Doneness: The method calls for golden-brown chicken; check that the largest piece is cooked through before serving. Keep an eye on it under the grill, as browning can happen quickly.

Building the sesame sauce

Aromatics: Stir the garlic in the oil for just 5 seconds, then add the wine. The short timings keep this quick stage moving before the liquids go in.

Slurry: Stir the cornflour and water together before adding them gradually to the simmering sauce. Keep stirring and simmer for 20 seconds, until the sauce coats a spoon.

Serving the chicken

Toss the chicken in the sauce just before serving so each piece is coated. The chopped spring onion and toasted sesame seeds provide the finishing touches.

Serve it alongside rice or steamed vegetables for a complete plate. Add the chicken to the sauce at the end rather than letting it sit in the wok for a long time.

Recipe notes & tips

• Cut the chicken into similarly sized 3 cm chunks for more even cooking.
• Mix the chicken after marinating until no liquid is left standing in the bowl.
• Arrange the coated chicken in a single layer on the lined tray.
• Stir the cornflour slurry again just before adding it to the sauce.
• Watch the chicken closely during the 3-minute grill stage.
• Toss the chicken with the sauce immediately before serving.

Variations

• Add heat: Stir chilli into the sauce to give it a spicy edge.
• Use chicken breast: Cut it into 3 cm chunks and check it promptly for doneness.
• Add vegetables: Serve with steamed vegetables alongside the chicken.
• Make it tangier: Adjust the rice wine vinegar to suit your taste.
• Use a different garnish: Finish with extra chopped spring onion.

Common mistakes to avoid

• Pooling marinade: Mix the chicken again before coating so the flour mixture can adhere.
• Crowded tray: Spread the pieces out so they can brown rather than steam.
• Uneven chunks: Cut the chicken to a similar size to help it cook evenly.
• Lumpy slurry: Mix the cornflour and water thoroughly before adding it to the sauce.
• Over-grilling: Check the chicken during the low-grill stage and remove it once golden.
• Adding slurry all at once: Pour it in gradually while stirring to keep the sauce smooth.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot, either in a pan over a gentle heat or in the microwave; the coating may soften as it sits in the sauce.

Frequently asked questions