30-Min Sesame Chicken Recipe
Ingredients
For the chicken and marinade
- 1½ pounds chicken breasts, skinless, cut into 1-inch pieces
- Pinch of salt
- Pinch of white pepper
- ½ tablespoon rice wine
- 1 large egg white
- 1 tablespoon cornstarch
- 3 tablespoons water
For the batter
- 1½ cups cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- 1 large egg
- 1 tablespoon cooking oil
- ¾ cup water
For the sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons ketchup
- 2 tablespoons sugar
- 1 cup chicken stock
- 2 tablespoons roasted sesame seeds
- 1 tablespoon cornstarch
- 3 tablespoons water
For frying and garnish
- 4 cups cooking oil high-smoking-point
- 2 tablespoons scallions sliced
Instructions
- To marinate the chicken, in a bowl, combine the chicken with salt and mix until absorbed. Add the white pepper and rice wine and mix well. In a small bowl, combine the cornstarch and water to form a slurry, then add it, along with the egg white, to the chicken. Mix thoroughly and let marinate while preparing the remaining ingredients.
- To make the sauce, in a bowl, mix together the soy sauce, oyster sauce, ketchup, sugar, and chicken stock until combined.
- To make the batter, in a large bowl, whisk together the cornstarch, baking soda, baking powder, salt, egg, cooking oil, and water until smooth. Add the marinated chicken and coat evenly.
- To fry the chicken, in a pot over high heat, add the cooking oil and heat to 350°F (177°C). Fry the chicken in batches for about 5 minutes until golden brown. Remove and drain. Increase the oil temperature to 375°F (191°C), return the chicken, and fry for 1 minute more until extra crispy. Remove and drain well.
- To finish the dish, in a pan over medium heat, pour in the sauce and bring to a simmer. Stir the cornstarch and water slurry, then pour it into the sauce and cook until thickened and glossy. Add the roasted sesame seeds and stir. Add the fried chicken and toss until evenly coated. Garnish with scallions and serve immediately.
Video
Notes
- Prep-ahead: Slice the chicken, mix the sauce, and season the chicken up to 1 day in advance. Store in the refrigerator and fry when ready.
- Marinade tip: The egg white and cornstarch slurry create tender, juicy chicken with a protective coating.
- Smooth batter: Whisk the batter until lump-free for even coating and better crispiness.
- Double-fry method: Fry first at 350°F to cook through, then at 375°F for maximum crunch and less greasiness.
- Air-fry option: Preheat the air fryer to 400°F (200°C). After coating in batter, lightly dredge in dry cornstarch and spray with cooking oil. Air-fry for 12–15 minutes, flipping halfway, until golden and crisp.
- Protein variation: This method works well with chicken thighs, shrimp, or tofu, adjusting cooking time as needed.