Crispy sesame chicken

Method 1

Ingredients

5 skinless and boneless chicken thighs

(around 500g)

1½ tbsp light soy sauce

1 tbsp Shaoxing wine

1 tbsp oyster sauce

½ tsp white pepper

1½ tbsp cornflour

1 egg

vegetable oil

for deep-frying

½ spring onion

green parts sliced diagonally, to serve

sesame seeds

to serve

For the batter

100g cornflour

100g plain flour

½ tsp white pepper

For the sauce

3 tbsp light soy sauce

2 tbsp sesame oil

1 tsp brown sugar

1 tbsp runny honey

2½ tbsp ketchup

1 garlic clove

chopped

thumb-sized piece ginger

chopped

1 tsp cornflour

step 1

Slice the chicken thigh fillets into bite-sized chunks then put in a bowl with the light soy sauce, Shaoxing wine, oyster sauce, white pepper, cornflour, egg and ½ tsp salt. Mix well, cover, then leave to marinate in the fridge for 1 hr.

step 2

To make the batter, combine the cornflour, plain flour, white pepper and ½ tsp salt in a large bowl. Add the marinated chicken and mix until all the pieces are evenly coated.

step 3

Fill a deep pan with 4-5cm of vegetable oil, ensuring it is no more than a third full, and heat on high until a drop of batter sizzles quickly when dropped in. Lower the heat to medium and carefully add the chicken pieces in batches. Fry for 5 mins, until golden and cooked through. Transfer the cooked chicken to a plate lined with kitchen paper as you go. Allow the chicken to rest for 5 mins, then heat the oil again and fry it for a further 1-2 mins to ensure maximum crispiness. Transfer again to a plate lined with kitchen paper.

step 4

Make the sauce by combining the light soy sauce, sesame oil, brown sugar, honey, ketchup, garlic and ginger along with 5 tbsp water in a pan over a medium-low heat. Once the sauce is simmering, mix the cornflour with 3 tsp water, add to the pan and stir until thickened. Stir in the chicken to coat each piece in the sauce. Garnish with the spring onion and sesame seeds to serve.

Recipe tip

For some added heat, I love to add finely chopped Thai chillis into the sauce!

Method 2

Ingredients:

- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

- 1 cup cornstarch

- 2 eggs, beaten

- 1/4 cup vegetable oil

- 1/4 cup soy sauce

- 1/4 cup honey

- 2 cloves garlic, minced

- 1 tsp sesame oil

- 1 tbsp sesame seeds

- Green onions, chopped for garnish

Instructions:

1. In a large bowl, toss the chicken pieces with cornstarch until fully coated.

2. Dip each piece of chicken into the beaten eggs, then set aside.

3. Heat vegetable oil in a large skillet over medium-high heat.

4. Fry the chicken pieces in batches until golden and crispy, about 4-5 minutes per side.

5. In a small saucepan, combine soy sauce, honey, garlic, and sesame oil. Cook over low heat until the sauce thickens slightly.

6. In a large bowl, toss the cooked chicken with the sesame sauce until evenly coated.

7. Serve the crispy sesame chicken on a plate, garnished with sesame seeds and chopped green onions.

Comments

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