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Easy Sesame Chicken

A delightful dish featuring tender chicken pieces coated in a crispy shell and enveloped in a sweet and tangy sauce, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces) These thighs are tender and juicy, ensuring a mouthful of goodness with each bite.
  • ¼ cup water Helps to soak the chicken, making it flavorful while keeping it juicy.
  • ½ teaspoon Kosher salt Enhances the dish’s overall flavor profile.
  • ½ teaspoon baking soda Ensures that the chicken remains tender during cooking.
  • 2 large eggs Adds richness and helps form a crispy coating.
  • ½ cup cornstarch This is key in achieving that satisfying crunch.
  • 1 tablespoon oil Any neutral oil will work for this recipe, helping to create a perfectly crispy texture.
  • Toasted sesame seeds Will be sprinkled on top for extra flavor and crunch.
For the Sauce
  • ½ cup ketchup The base for the sauce, providing sweetness and tang.
  • ½ cup water To help create the right consistency for the sauce.
  • ½ cup granulated sugar Balances the acidity with sweetness for a total flavor explosion.
  • 2 tablespoons white vinegar Adds a bit of tang, cutting through the sweetness.
  • 1 tablespoon cornstarch Used in the sauce to thicken it and give it a glossy finish.
  • 1 tablespoon soy sauce (light sodium) Adds that essential umami flavor.
  • ½ teaspoon dark soy sauce (optional) For a richer color and slightly deeper flavor.
  • 1 stalk green onion (cut into thin slices, greens and whites separated) Adds a fresh crunch and flavor.
  • Oil (as needed for cooking and frying) Essential for creating that deliciously crispy chicken.

Method
 

Marinate the Chicken Thighs
  1. In a large mixing bowl, combine the chicken thighs, water, baking soda, and salt. Vigorously mix until the chicken absorbs the water.
  2. Add the eggs and mix until combined.
  3. Add the cornstarch and mix until no dry cornstarch remains visible.
  4. Incorporate the oil, ensuring everything is evenly mixed.
Heat the Oil
  1. In a wok or a tall pan, add about 2 to 3 inches of oil. Heat the oil to approximately 375°F.
Prepare the Sauce
  1. In a bowl, mix ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce if using. Stir well to combine and set aside.
Fry the Chicken
  1. Carefully place the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan.
  2. Fry for about 4 to 5 minutes, stirring occasionally to prevent sticking.
  3. Remove the chicken to drain for 2 to 3 minutes.
  4. For an extra crunchy bite, return the chicken to the hot oil for a second fry, cooking until golden brown and crispy, about 5 to 6 more minutes.
Make the Sauce
  1. In a separate wok or large pan over medium heat, add a small amount of oil.
  2. Stir-fry the white parts of the sliced green onions for 10 to 15 seconds until fragrant.
  3. Turn the heat up to medium-high, pour in the sauce, and let it heat until bubbling.
  4. Stir frequently to avoid lumps as the cornstarch thickens the mixture.
Toss the Chicken and Serve
  1. Once the sauce has thickened, add the fried chicken pieces. Toss to ensure each piece is well coated with the sauce.
  2. Serve immediately, garnished with sesame seeds and the green parts of the sliced green onions, alongside white rice or fried rice.

Notes

Let the chicken marinate for 30 minutes or longer for extra flavor. Adjust sweetness and tang of the sauce according to your taste. Do not overcrowd the pan while frying to maintain crispiness.