Chinese Honey Sesame Chicken
Bite-sized chicken thighs in a light cornstarch coating, fried twice for a crisp crust and tossed at the last moment in a thick honey, soy, garlic and ginger sauce with toasted sesame seeds.
Ingredients
Chicken and marinade
- 700 g (1 ½ lb) boneless, skinless chicken thighs, cut into 2.5 cm (1 in) pieces
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- ¼ tsp ground white pepper
- 1 large egg
- 1 tbsp cornstarch
Coating and frying
- 65 g (½ cup) cornstarch
- 30 g (¼ cup) plain (all-purpose) flour
- about 1 litre (4 cups) neutral oil, such as peanut, rapeseed (canola) or sunflower
Honey sesame sauce
- 85 g (¼ cup) runny honey
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) rice vinegar
- 60 ml (¼ cup) water or low-sodium chicken stock
- 2 tsp cornstarch
- 1 tsp neutral oil
- 2 garlic cloves, finely grated
- 1 tsp finely grated fresh ginger
- 1 tsp toasted sesame oil
To finish
- 1 tbsp (9 g) sesame seeds, toasted
- 2 spring onions (scallions), thinly sliced
Instructions
- Mix the chicken with the soy sauce, Shaoxing wine, white pepper, egg and 1 tbsp cornstarch. Marinate 15 minutes, or up to 8 hours in the fridge.
- Stir together the honey, soy sauce, rice vinegar, water and 2 tsp cornstarch for the sauce.
- Heat oil about 4 cm (1 ½ in) deep in a wok or heavy pot (no more than a third full) to 175°C (350°F).
- Toss the chicken in the mixed cornstarch and flour, pressing to coat, and shake off the excess.
- Fry in 2–3 batches for 4–5 minutes until pale golden and cooked through (74°C / 165°F). Drain on a rack.
- Heat the oil to 190°C (375°F) and fry the chicken again for 1–1 ½ minutes until deep golden and crisp. Drain.
- In a clean wok, heat 1 tsp oil over medium heat and stir the garlic and ginger for 30 seconds. Add the stirred sauce and bubble for 1–2 minutes until thick and glossy. Off the heat, add the sesame oil.
- Toss the chicken in the sauce for 20–30 seconds, top with sesame seeds and spring onions, and serve immediately.
Notes
- Toast sesame seeds in a dry pan over medium-low heat for 3–4 minutes, then tip onto a plate.
- Shallow fry: 120 ml (½ cup) oil in a large frying pan, 3–4 minutes per side; skip the second fry.
- Air fryer: spray coated chicken with oil and cook at 200°C (400°F) for 12–15 minutes, shaking halfway. Oven: on an oiled rack at 220°C (425°F) for 18–22 minutes, turning once.
- Gluten-free: tamari, dry sherry, and cornstarch or potato starch in place of the flour.
- Storage: fridge up to 3 days. Reheat in a 200°C (400°F) oven or 180°C (350°F) air fryer for 8–10 minutes until hot through (74°C / 165°F).