Description
Crispy fried chicken coated in a sweet and savory sesame glaze, perfect for a delicious homemade meal that rivals your favorite takeout.
Ingredients
For the Chicken and Batter:
- 500g chicken thighs or breast (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg white
- 1/4 cup water
- 1 tablespoon soy sauce
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1/4 teaspoon white pepper
- 2 garlic cloves (minced)
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- Prepare the Batter:
- In a bowl, mix cornstarch, flour, egg white, water, and soy sauce until smooth.
- Toss the chicken pieces in the batter, ensuring they are evenly coated.
- Deep Fry the Chicken:
- Heat oil in a deep pot to 330–340°F (165–170°C).
- Fry chicken pieces in batches for 5–7 minutes until golden brown. Drain on a wire rack or paper towels.
- Double Fry (Optional):
- Increase the oil temperature to 375°F (190°C) and fry the chicken again for 30–60 seconds for extra crispiness.
- Make the Sauce:
- In a saucepan, combine soy sauce, honey, brown sugar, ketchup, rice vinegar, garlic, white pepper, and Shaoxing wine.
- Heat over medium, stirring until bubbling. Simmer for 1–2 minutes and finish with sesame oil.
- Coat the Chicken:
- Toss the fried chicken in the sauce until fully coated.
- Sprinkle with sesame seeds and toss again gently.
- Serve:
- Garnish with chopped green onions and serve immediately with steamed rice or noodles
Notes
- For a healthier option, bake the chicken at 400°F (200°C) for 20–25 minutes after coating with panko breadcrumbs.
- Substitute Shaoxing wine with dry sherry or apple cider vinegar if unavailable.
- To make this gluten-free, use gluten-free flour and tamari or coconut aminos instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese