Sesame Chicken

Prep:

Cut your boneless skinless chicken thighs into one inch cubes. Add the chicken to a bowl and go in with the cornstarch, flour, salt, chicken bouillon, garlic powder, soy sauce, ginger paste, egg white and water. Mix everything together until the chicken is fully coated. In a separate small bowl mix together the cornstarch and water for your slurry and set that aside. Pre-make your sauce by combining the soy sauce, ketchup, rice vinegar, sugar, water, sesame oil and honey in a bowl and give it a good whisk.

Frying the Chicken:

Heat a neutral oil to 350 degrees and fry the chicken in batches until golden and cooked through. Remove and set aside. Raise the oil temperature to 375 degrees and fry the chicken again for 2 to 3 minutes until you get that extra crispy exterior. The double fry is what gives you maximum crispiness that holds up once the sauce goes on. Remove and set aside.

Sauce:

Heat a medium high skillet and add in the pre-made sauce. Bring it to a simmer. Add in your cornstarch slurry and stir, letting the sauce thicken up into that thick glossy coating.

Add the crispy chicken back into the pan and toss to make sure every single piece is fully coated. Sprinkle in a generous portion of sesame seeds and give it one more good toss.

Plate it up and garnish with a few more sesame seeds and freshly chopped green onions. Serve over white rice.

TIPS AND TRICKS:

-The double fry is everything with this recipe. The first fry cooks the chicken through and the second fry at the higher temperature drives out any remaining moisture and gives you that extra crispy crust that does not go soggy when the sauce hits it.

-Always pre-make your sauce before you start frying. Once the chicken comes out of the oil you want to move fast and having the sauce ready means you are not rushing to measure ingredients while your chicken is sitting and losing its crunch.

-Fry in batches and do not crowd the oil. Crowding drops the oil temperature which causes the chicken to steam instead of fry and you will end up with a soft coating instead of crispy. Give each piece space and keep the temperature consistent.

-The cornstarch in the batter is what gives you that light crispy coating. Make sure every piece is fully coated before it goes into the oil and do not let the battered chicken sit too long before frying or the coating will get soggy.

-Add the cornstarch slurry gradually and let the sauce come back up to a simmer after each addition. You want the sauce thick enough to coat the chicken and cling to it without being gummy. A little goes a long way so add it slowly.

WHAT TO SERVE WITH THIS:

-White rice is the classic pairing and the perfect base for soaking up all of that sweet savory sesame sauce.

-Steamed broccoli or bok choy on the side keeps the meal balanced and gives you that full takeout spread feeling right at home.

-Fried rice takes this meal to another level and makes it feel like a complete restaurant experience from start to finish.

FREQUENTLY ASKED QUESTIONS:

Can I use chicken breast instead of chicken thighs?

You can but chicken thighs are the better choice here. They stay juicy through the double fry process while chicken breast can dry out faster, especially with that second round in the hot oil. If you go with breast just keep a close eye on the internal temperature and pull them early to keep them from drying out.

Why do I need to double fry the chicken?

The first fry cooks the chicken through at 350 degrees. The second fry at 375 degrees drives out any remaining moisture from the coating and pushes the exterior to that next level of crispiness. That extra crunch is what lets the chicken hold up in the sauce without going soggy. It is worth the extra few minutes every single time.

Can I air fry the chicken instead of deep frying?

You can air fry it and it will still taste great. Spray the battered chicken well with cooking spray and air fry at 400 degrees for about 15 to 18 minutes, flipping halfway through. It will not be quite as crispy as the double fried version but the flavor is still there and it is a solid lighter option.

How do I keep the chicken crispy after adding the sauce?

Move fast once the chicken comes out of the oil and make sure your sauce is already thickened before the chicken goes in. The longer the chicken sits before hitting the sauce the better the crunch holds up. Toss quickly, plate immediately and serve right away for the best texture.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the chicken out on a baking sheet and pop it in the oven at 375 degrees for about 8 to 10 minutes to bring some of that crispiness back. I would skip the microwave on this one since it will make the coating soft and the sauce watery.