Crispy Sesame Chicken (without Deep Frying)

Ingredients

• 450 g (1 lb), cut into 1.5 cm (1-inch) pieceschicken thighs or breast
• ½ teaspoonsalt
• 1 tablespoonpeanut oil or vegetable oil
• 1egg, beaten
• about 64 g (½ cup)cornflour
• 120 ml (½ cup)chicken stock
• 2 tablespoonsShaoxing wine
• 2 tablespoonssoy sauce
• 2 tablespoonsChinkiang vinegar
• about 50 g (4 tablespoons)sugar
• 2 teaspoonssesame oil
• 1 tablespooncornflour
• 1 tablespoontoasted sesame seeds
• 60 ml (¼ cup)peanut oil or vegetable oil
• 2 cloves, mincedgarlic
• 2, sliced; reserve some for garnishspring onions

Instructions

1. 1

   Salt the chicken

   Put the chicken pieces in a large bowl with the salt and mix well. Leave to marinate for 10–15 minutes while you prepare the other ingredients.

2. 2

   Mix the sauce

   Combine the chicken stock, Shaoxing wine, soy sauce, Chinkiang vinegar, sugar, sesame oil, 1 tablespoon of cornflour and sesame seeds in a medium bowl.

3. 3

   Coat the chicken

   When ready to cook, add the oil and beaten egg to the chicken and stir to combine. Add the ½ cup of cornflour and mix until the pieces are coated, with an uneven layer and only a little loose dry cornflour remaining.

4. 4

   Sear the pieces

   Heat the ¼ cup of oil in a large non-stick frying pan over a medium-high heat until hot. Add the chicken with as little overlap as possible, separating the pieces with tongs or chopsticks so they sear evenly.

5. 5

   Brown both sides

   Cook without moving the chicken for 2–3 minutes, until the underside is golden. Turn and brown the other side for 2–3 minutes, then transfer the chicken to a large plate and take the pan off the heat. Leave the chicken to cool for 2–3 minutes to help it become crispier.

6. 6

   Fry the aromatics

   If needed, use several layers of kitchen paper held with tongs to wipe excess oil from the pan, leaving about 1 tablespoon behind. Add the garlic and spring onion and stir-fry for a few seconds, until fragrant.

7. 7

   Thicken and serve

   Stir the sauce again to dissolve the cornflour, then pour it into the pan and stir straight away. Once bubbling and thickened, return the chicken to the pan, turn off the heat and toss quickly to coat. Transfer to a plate and serve hot over steamed rice.

What is sesame chicken?

Sesame chicken is a Chinese-inspired dish often found on takeaway menus, pairing bite-sized chicken with a glossy, sweet-savoury sauce. This version uses a hot pan instead of deep-frying, while the egg and cornflour coating gives the chicken a crisp-edged, chewy texture.

The sauce brings together soy sauce, vinegar, wine, garlic and sesame. The method works by browning the coated chicken first, then adding it back only once the sauce has thickened.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 8g protein, 26g carbs, 20g fat.

The chicken supplies most of the protein, while the cornflour and sugar contribute carbohydrates. The cooking oils and sesame oil are the main sources of fat; serve with steamed rice and vegetables to make a more balanced plate.

Choosing the chicken

Chicken thighs: these stay juicy during the short, high-heat sear and suit the chewy coating well.

Chicken breast: this also works; cut it into evenly sized pieces and take care not to overcook it.

Getting the coating right

Egg and oil: stir these into the salted chicken before adding the cornflour, so the coating clings to the pieces.

Cornflour: aim for an uneven layer with only a little loose dry powder left in the bowl. A perfectly smooth batter is not the goal here.

Searing without deep-frying

Give the chicken room: arrange the pieces with minimal overlap so they brown rather than steam. Cook them undisturbed for the first 2–3 minutes on each side.

Let it rest: the 2–3 minute pause after searing is part of the method and helps the coating crisp up before it meets the sauce.

Thickening the sauce

Stir first: cornflour can settle in the sauce mixture, so stir it again immediately before pouring it into the pan.

Keep stirring: the sauce thickens as it bubbles. Return the chicken only then, and toss quickly with the heat off to coat without leaving it to simmer.

Serving suggestions

Steamed rice is the suggested base and soaks up the savoury, tangy sauce. Scatter the reserved spring onion over the chicken just before serving.

For a fuller plate, serve alongside a simple green vegetable, such as steamed broccoli or greens. Keep the chicken hot and bring it straight to the table while the coating is at its best.

Making it gluten-free

Use dry sherry in place of Shaoxing wine, tamari instead of soy sauce and rice vinegar instead of Chinkiang vinegar, as suggested for this recipe.

Check the labels on the other packaged ingredients, including the stock, to make sure they meet your requirements.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar pace.
• Have the sauce ingredients ready before you start searing the chicken.
• Separate the chicken pieces as they go into the pan to prevent them sticking together.
• Keep the chicken undisturbed for the first 2–3 minutes on each side so it can brown.
• Wipe away excess oil carefully, leaving about 1 tablespoon in the pan for the garlic and spring onion.
• Stir the sauce immediately after adding it to the pan to help it thicken evenly.

Variations

• Use chicken breast: swap it for the thighs and watch it closely so it stays juicy.
• Choose vegetable oil: use it in place of peanut oil for both stages of cooking.
• Make it gluten-free: use dry sherry, tamari and rice vinegar instead of the listed wine and sauces.
• Add a vegetable side: serve with steamed broccoli or greens alongside the chicken.
• Finish with sesame: reserve the sesame seeds to scatter over the plated chicken.

Common mistakes to avoid

• Crowding the pan: the chicken can steam instead of sear, so leave as little overlap as possible.
• Moving it too soon: the coating needs 2–3 minutes undisturbed to brown before turning.
• Skipping the rest: leave the cooked chicken for 2–3 minutes to help the coating crisp.
• Pouring in settled sauce: stir it thoroughly first so the cornflour is distributed.
• Simmering the chicken in the sauce: turn off the heat before returning it and toss quickly.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat thoroughly in a frying pan or microwave; the coating may soften once stored with the sauce.

Frequently asked questions