📝 About This Recipe
This exquisite take on a takeout classic elevates the humble sesame seed from a mere garnish to the star of the show. Each morsel of tender chicken is double-coated for a shattering crunch and tossed in a velvety, amber-hued glaze that perfectly balances sweet honey with savory ginger. It is a celebratory dish that honors the nutty, aromatic profile of toasted kernels while delivering a comforting, restaurant-quality experience at home.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1/4 teaspoon White Pepper (ground)
The Crispy Coating
- 1/2 cup Cornstarch
- 1/4 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder (creates a lighter, airier crust)
- 1 Egg (large, lightly beaten)
The Signature Sauce
- 1/3 cup Honey (clover or wildflower)
- 3 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 tablespoon Brown Sugar (packed)
- 1 tablespoon Toasted Sesame Oil (high quality for aroma)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Fresh Ginger (grated)
- 1/4 cup Water (mixed with 1 tsp cornstarch for thickening)
The Seed Infusion & Garnish
- 3 tablespoons White Sesame Seeds (toasted until golden)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
- 2 stalks Green Onions (thinly sliced on the bias)
- 2 cups Neutral Oil (for frying, such as canola or peanut oil)
👨🍳 Instructions
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1
In a medium bowl, toss the chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, and white pepper. Let marinate for at least 15 minutes to allow the flavors to penetrate the meat.
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2
While the chicken marinates, whisk together the sauce ingredients: honey, 3 tablespoons soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger in a small bowl. Set aside.
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3
In a wide, shallow dish, whisk together the cornstarch, flour, and baking powder. This blend ensures the chicken stays crispy even after being tossed in the sauce.
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4
Add the beaten egg to the marinated chicken and stir until every piece is well coated. This acts as the 'glue' for our dry coating.
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5
Dredge the chicken pieces in the cornstarch mixture, pressing firmly to ensure an even, thick coating. Shake off any excess and place the pieces on a wire rack for 5 minutes to set.
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6
Heat the neutral oil in a heavy-bottomed pot or wok to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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7
Carefully drop the chicken in batches into the hot oil. Fry for 4-5 minutes until the coating is a pale golden brown and the chicken is cooked through. Remove with a slotted spoon to a paper towel-lined plate.
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8
For maximum crunch, perform a 'double fry'. Increase the oil heat to 375°F (190°C) and flash-fry all the chicken together for 60-90 seconds until deep golden and incredibly crispy.
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9
In a separate large skillet or clean wok, pour in the sauce mixture and bring to a simmer over medium heat.
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10
Whisk the water/cornstarch slurry once more and pour it into the simmering sauce. Stir constantly for 1 minute until the sauce thickens and becomes glossy.
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11
Add the fried chicken to the sauce and toss rapidly to coat every piece. This should be done quickly to preserve the crunch.
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12
Immediately sprinkle in the toasted white and black sesame seeds while tossing, ensuring the seeds adhere to the sticky glaze.
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13
Transfer to a warm serving platter and garnish generously with the sliced green onions.
💡 Chef's Tips
Always use chicken thighs for the juiciest results; breasts can dry out quickly during the double-frying process. Toasting your sesame seeds in a dry pan for 2-3 minutes before using unlocks a deep, nutty aroma that raw seeds lack. If the sauce becomes too thick, add a splash of water or chicken broth to loosen it to your desired consistency. Ensure the chicken is at room temperature before frying to prevent the oil temperature from dropping too sharply. For a spicy kick, add a teaspoon of red chili flakes or Sriracha to the sauce mixture.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or aromatic coconut rice to soak up the extra glaze. Pair with steamed broccoli florets or snap peas tossed in garlic for a fresh, crunchy contrast. A crisp, cold Lager or a dry Riesling cuts through the sweetness and richness of the dish beautifully. For a lower-carb option, serve inside large butter lettuce cups with shredded carrots.