The Best Chinese Sesame Chicken Recipe

Name: The Best Chinese Sesame Chicken Recipe
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 egg white; 2 tablespoons of dark soy sauce; 2 tablespoons of Shaoxing wine (refer to notes); 2 tablespoons of 80-proof vodka; 1/4 teaspoon of baking soda; 3 tablespoons of cornstarch; 1 pound of boneless (skinless chicken thighs, cut into 1/2to 3/4-inch chunks (refer to notes)); 1/2 cup of flour; 1/2 cup of cornstarch; 1/2 teaspoon of baking powder; 1/2 teaspoon of kosher salt; 3 tablespoons of dark soy sauce; 2 tablespoons of Shaoxing wine (refer to notes); 2 tablespoons of Chinese rice vinegar or distilled white vinegar; 3 tablespoons of homemade or store-bought low-sodium chicken stock; 5 tablespoons of sugar; 2 teaspoons of roasted sesame seed oil; 1 tablespoon of cornstarch; 2 teaspoons of peanut (vegetable, or canola oil); 2 teaspoons of minced garlic (approximately 2 medium cloves); 2 teaspoons of minced fresh ginger (approximately one 1-inch piece); 2 teaspoons of minced scallion bottoms (approximately 1 scallion); 2 tablespoons of toasted sesame

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The Best Chinese Sesame Chicken Recipe

Are you craving a delicious and flavorful Chinese dish? Look no further than the classic Chinese Sesame Chicken! This popular dish is known for its crispy chicken pieces tossed in a sweet and savory sauce, topped with toasted sesame seeds. In this article, we will explore the secrets to making the best Chinese Sesame Chicken at home.

Why choose Chinese Sesame Chicken?

Chinese Sesame Chicken is a favorite among many for its combination of flavors and textures. The tender and crispy chicken paired with the sticky and flavorful sauce creates a delightful taste experience. It’s the perfect balance of sweet and savory, with a hint of nuttiness from the sesame seeds.

Not only is it delicious, but Chinese Sesame Chicken is also incredibly versatile. You can serve it as a main dish with steamed rice and vegetables, or as an appetizer at a party. It’s a crowd-pleaser that will leave everyone wanting more!

The secret to crispy chicken

The key to achieving perfectly crispy chicken for your Chinese Sesame Chicken lies in the coating. To create a crispy and golden exterior, you’ll need to coat the chicken in a mixture of cornstarch and flour. This combination helps to create a light and crunchy texture when fried.

Make sure to cut your chicken into bite-sized pieces before coating. This ensures that each piece cooks evenly and has a crispy exterior. Once coated, fry the chicken until it turns a beautiful golden brown. The result will be tender, juicy chicken with a satisfying crunch.

The sauce that brings it all together

What sets Chinese Sesame Chicken apart is its delicious sauce. The sauce is a combination of soy sauce, honey, garlic, ginger, and sesame oil. These ingredients come together to create a sweet and savory flavor that complements the crispy chicken perfectly.

Think of the sauce as the conductor of an orchestra, bringing all the flavors together in perfect harmony. It’s like a dance on your taste buds, with each ingredient playing its part to create a symphony of flavors.

Topping it off with toasted sesame seeds

Toasted sesame seeds are the final touch that elevates Chinese Sesame Chicken to a whole new level. These tiny seeds are packed with flavor and add a delightful nuttiness to the dish. Before serving, sprinkle a generous amount of toasted sesame seeds over the chicken to add a crunchy texture and enhance the overall taste.

Just like the cherry on top of a sundae, toasted sesame seeds provide that extra bit of goodness that takes the dish from good to extraordinary.

Conclusion

Chinese Sesame Chicken is a dish that brings together the perfect balance of flavors and textures. The crispy chicken, sticky sauce, and toasted sesame seeds create a symphony of taste that will leave you craving for more. Whether you’re serving it as a main dish or an appetizer, Chinese Sesame Chicken is sure to impress.

Frequently Asked Questions

1. Can I make Chinese Sesame Chicken without frying it?

Yes, you can bake the chicken instead of frying it for a healthier alternative. The coating may not be as crispy, but it will still be delicious.

2. Can I use boneless, skinless chicken thighs instead of chicken breast?

Absolutely! Chicken thighs work well in this recipe and can add extra juiciness to the dish.

3. Can I make Chinese Sesame Chicken gluten-free?

Yes, you can substitute the soy sauce with tamari or a gluten-free soy sauce alternative.

4. How do I store leftovers?

Store any leftover Chinese Sesame Chicken in an airtight container in the refrigerator. It should stay fresh for up to 3 days.

5. Can I freeze Chinese Sesame Chicken?

Yes, you can freeze Chinese Sesame Chicken. Make sure to cool it completely before transferring it to a freezer-safe container. It will keep well for up to 3 months.

6. What can I serve with Chinese Sesame Chicken?

Chinese Sesame Chicken pairs well with steamed rice, fried rice, or noodles. You can also serve it with stir-fried vegetables for a complete meal.

7. Can I adjust the sweetness of the sauce?

Absolutely! Feel free to adjust the amount of honey or sugar in the sauce to suit your taste preferences.

8. Can I make Chinese Sesame Chicken spicy?

If you like a little heat, you can add some red pepper flakes or sriracha sauce to the sauce mixture. It will give the dish a spicy kick.

The Best Chinese Sesame Chicken Recipe

Prep10 min

Total30 min

Servings4

1 egg white
2 tablespoons of dark soy sauce
2 tablespoons of Shaoxing wine (refer to notes)
2 tablespoons of 80-proof vodka
1/4 teaspoon of baking soda
3 tablespoons of cornstarch
1 pound of boneless (, skinless chicken thighs, cut into 1/2to 3/4-inch chunks (refer to notes))
1/2 cup of flour
1/2 cup of cornstarch
1/2 teaspoon of baking powder
1/2 teaspoon of kosher salt
3 tablespoons of dark soy sauce
2 tablespoons of Shaoxing wine (refer to notes)
2 tablespoons of Chinese rice vinegar or distilled white vinegar
3 tablespoons of homemade or store-bought low-sodium chicken stock
5 tablespoons of sugar
2 teaspoons of roasted sesame seed oil
1 tablespoon of cornstarch
2 teaspoons of peanut (, vegetable, or canola oil)
2 teaspoons of minced garlic (approximately 2 medium cloves)
2 teaspoons of minced fresh ginger (approximately one 1-inch piece)
2 teaspoons of minced scallion bottoms (approximately 1 scallion)
2 tablespoons of toasted sesame

In a large bowl, beat the egg whites until they are broken down and lightly foamy.
Add soy sauce, wine, and vodka to the bowl and whisk them together. Set aside half of the marinade in a separate small bowl.
To the large bowl, add baking soda and cornstarch, and whisk them together until combined.
Add the chicken to the large bowl and use your fingers to turn it and coat it thoroughly. Cover the bowl with plastic wrap and set it aside.
In another large bowl, combine flour, cornstarch, baking powder, and 1/2 teaspoon of salt. Whisk them together until they are well mixed.
Add the reserved marinade to the bowl and whisk again until the mixture becomes coarse and mealy. Set aside.
In a small bowl, combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch. Stir with a fork until the cornstarch is dissolved and no lumps remain. Set aside.
In a large skillet, combine oil, garlic, ginger, and minced scallions. Cook over medium heat, stirring, until the vegetables are aromatic and soft, but not browned.
Stir the sauce mixture and add it to the skillet, making sure to scrape up any sugar or starch that has sunk to the bottom. Cook, stirring, until the sauce boils and thickens, about 1

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