Crispy sesame chicken

Ingredients

• 500 g (1 lb)chicken breasts, cut into bite-sized pieces
• 1egg, beaten
• 2 tbsp (30 ml)soy sauce
• 125 g (1 cup)plain flour
• 60 g (½ cup)cornflour
• For fryingoil
• 1 tbsp (15 ml)rapeseed or vegetable oil
• 3garlic cloves, crushed
• 80 ml (⅓ cup)soy sauce
• 80 ml (⅓ cup)water
• 50 g (¼ cup)brown sugar (use up to 65 g (⅓ cup) for a sweeter sauce)
• 2 tbsp (30 ml)rice vinegar or lemon juice
• 2 tsp (10 ml)sesame oil
• 2 tbsp (about 18 g)sesame seeds
• 1 tbsp (about 8 g), mixed with 2 tbsp (30 ml) watercornflour

Instructions

1. 1

   Marinate the chicken

   Put the chicken in a bowl and add the beaten egg and 2 tbsp soy sauce. Work the mixture over the chicken so the pieces are coated, then leave for a few minutes while you make the sauce.

2. 2

   Cook the garlic

   Heat 1 tbsp oil in a large pan. Add the crushed garlic and cook for 30 seconds, until fragrant.

3. 3

   Thicken the sauce

   Add the soy sauce, water, sugar, vinegar and sesame oil to the pan. Bring to a simmer, stir in the cornflour mixed with water, then lower the heat and simmer until thick and glossy. Take the pan off the heat and set aside.

4. 4

   Prepare the frying station

   Heat enough oil to fry the chicken in a deep pan or pot. Set a wire rack over a baking tray.

5. 5

   Coat the chicken

   Mix the flour and ½ cup cornflour in a separate bowl. Coat each piece of chicken thoroughly in the mixture.

6. 6

   Fry until crisp

   Carefully lower the chicken into the hot oil in batches, leaving space between the pieces. Fry until golden and crisp, then lift out with a slotted spoon and drain on the wire rack while you cook the remaining chicken.

7. 7

   Toss and serve

   Return the sauce pan to the heat and bring the sauce back to a simmer. Add the fried chicken and sesame seeds, then toss to coat. Adjust to taste with more soy sauce, vinegar or sesame oil, and serve over rice or noodles.

What is sesame chicken?

Sesame chicken is an American take-out-style dish of battered or coated chicken tossed in a sweet, savoury sauce and finished with sesame seeds. This homemade version uses a flour-and-cornflour coating for crisp edges and a glossy sauce made in a pan.

The sauce and coating are prepared separately, so the chicken can be fried crisp before being tossed through the sauce just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 484 calories, 36g protein, 56g carbs, 12g fat.

The chicken supplies most of the protein, while the flour, cornflour and brown sugar contribute carbohydrates. Frying oil and sesame oil provide most of the fat; serving it with rice or noodles adds further carbohydrates. Pair a portion with vegetables to round out the plate.

The coating and chicken

Chicken pieces: Cut the breasts into similar bite-sized chunks so they cook at a similar rate. The egg and soy sauce help the flour mixture cling to their surfaces.

Flour and cornflour: Combining the two gives the coating its crisp texture. Cover each piece completely, then shake off any loose excess before frying.

Make a glossy sauce

Garlic: Cook it briefly in the oil, just until fragrant; avoid letting it brown, as it can turn bitter.

Cornflour slurry: Stir the cornflour into the measured water before adding it to the simmering sauce. Keep the sauce gently bubbling until it thickens and looks glossy.

Frying in batches

Batch size: Leave space around the chicken in the pan and fry in batches as directed. Too much chicken at once can cool the oil and make the coating less crisp.

Doneness: Look for a golden, crisp coating, and check that the chicken is cooked through before serving. Drain the pieces on a wire rack while the remaining batches fry.

Toss just before serving

Timing: Bring the sauce back to a simmer only when the chicken is fried and ready. Tossing immediately before serving helps preserve some crispness beneath the sticky coating.

Seasoning: Taste the sauce after tossing and adjust with soy sauce, vinegar or sesame oil, as the method suggests. Add changes a little at a time so none of the flavours dominates.

What to serve with it

Rice: Spoon the sauced chicken over cooked rice to catch the extra sauce. Noodles are another option named in the recipe.

For a fuller plate, serve alongside vegetables of your choice. Keep them separate until serving so they do not soften the chicken coating.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they fry at a similar pace.
• Coat every side of each piece with the flour mixture for an even crust.
• Fry in batches rather than crowding the pan.
• Drain the fried chicken on a wire rack while the next batch cooks.
• Mix the cornflour with water before adding it to the sauce to avoid lumps.
• Toss the chicken in the sauce just before serving for the best texture.

Variations

• Use lemon juice: Swap it for the rice vinegar for the alternative suggested in the ingredients.
• Make it sweeter: Increase the brown sugar to 65 g (⅓ cup), as suggested in the recipe.
• Adjust the seasoning: Add soy sauce, vinegar or sesame oil to taste when finishing the dish.
• Choose your base: Serve over rice or noodles, as suggested in the method.
• Add vegetables: Serve with vegetables on the side for a more varied plate.

Common mistakes to avoid

• Crowding the pan: The chicken may lose its crispness; fry it in batches.
• Uneven pieces: They can cook at different rates; cut the chicken into similar-sized chunks.
• Under-coating: Bare patches will not have the same crisp crust; cover each piece fully with the flour mixture.
• Overcooking the garlic: It can become bitter; cook it for just 30 seconds until fragrant.
• Adding dry cornflour: It can form lumps; mix it with 2 tbsp water first.
• Saucing too early: The coating can soften while waiting; toss the chicken through the sauce just before serving.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat thoroughly in a pan or microwave; the coating will soften after storage, so it will not be as crisp as when freshly cooked.

Frequently asked questions