Crispy Sesame Chicken

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1
   

   Start by preparing your chicken thighs on a clean cutting board. Using a sharp chef's knife, trim any excess fat from the thighs, then cut them into uniform 1-inch pieces. Uniformity is crucial here - if pieces are different sizes, smaller ones will overcook while larger ones remain underdone. Pat each piece thoroughly dry with paper towels, pressing firmly to absorb as much moisture as possible. Any water left on the chicken will cause dangerous oil splattering during frying and prevent the coating from adhering properly.

   ~5 min

   Tip: Dry chicken is essential - wet chicken causes oil to splatter dangerously
2. 2
   

   Set up your breading station with three shallow bowls arranged in a row for efficient workflow. In the first bowl, place 1/2 cup of cornstarch for the initial coating. In the second bowl, whisk together the remaining cornstarch, flour, baking powder, beaten egg, and cold water until you have a smooth, slightly thick batter with no lumps - it should be the consistency of heavy cream. The baking powder is the secret weapon here: it creates tiny air bubbles that make the coating extra light and crispy. Have a wire rack ready for the coated pieces.

   ~3 min

   Tip: Cold water makes a crispier batter - don't use room temperature
3. 3
   

   Now comes the double-coating technique that creates that signature extra-crispy texture. Working with a few pieces at a time, first dredge the chicken in the plain cornstarch, tossing to coat completely and shaking off any excess. Then dip each piece into the wet batter, letting any excess drip off for a few seconds. The first cornstarch layer helps the batter stick, while the batter creates the main crispy coating. Place each coated piece on your wire rack. Let them rest for 5 minutes while you heat the oil - this helps the coating set.

   ~8 min

   Tip: Don't skip the rest time - it helps the coating adhere better during frying
4. 4
   

   Pour 3 cups of vegetable oil into a large wok or deep heavy-bottomed pot. Clip your instant-read thermometer to the side so the tip is submerged in the oil but not touching the bottom. Heat the oil over medium-high heat until it reaches exactly 350F (175C). This temperature is critical: too cool and the chicken absorbs oil and becomes greasy; too hot and the coating burns before the chicken cooks through. Set up your draining station: a clean wire rack over a baking sheet lined with paper towels.

   ~5 min

   Tip: 350F is the sweet spot - use a thermometer, don't guess!
5. 5
   

   When the oil reaches 350F, carefully lower 5-6 pieces of coated chicken into the oil using a spider strainer. Don't drop them from height - lower them gently to avoid splashing. The oil will bubble vigorously at first, which is normal. Fry for 4-5 minutes, turning the pieces occasionally with your spider strainer for even browning. The chicken is done when the coating is deep golden brown and the internal temperature reaches 165F. Transfer to your draining rack and let the oil return to 350F before the next batch.

   ~15 min

   Tip: Don't crowd the wok - frying in batches keeps the oil temperature stable
6. 6
   

   While the chicken drains, prepare the sesame sauce. Carefully pour out the frying oil (save it for future use once cooled) and wipe the wok clean with paper towels, being careful as it's still hot. Return the wok to medium heat and add 1 tablespoon of fresh vegetable oil. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant - you'll smell that wonderful aromatic combination but don't let it brown. If it starts to color, move quickly to the next step.

   ~2 min

   Tip: Keep the garlic moving - burnt garlic will ruin the sauce
7. 7
   

   Add the soy sauce, rice vinegar, honey, brown sugar, sesame oil, and chicken broth to the wok all at once. Stir everything together and bring to a simmer over medium heat. Let the sauce bubble gently for 2 minutes, allowing the sugars to dissolve completely and the flavors to meld together. The sauce will reduce slightly and become more concentrated. Taste and adjust: add more honey if you prefer sweeter, more vinegar for tanginess, or a splash of water if too intense.

   ~3 min

   Tip: Taste the sauce now and adjust - it's your last chance before adding chicken
8. 8
   

   Give your cornstarch slurry a quick stir (cornstarch settles quickly) and pour it into the simmering sauce while stirring constantly. Within 30-60 seconds, you'll see the sauce transform from thin and watery to glossy and thick enough to coat a spoon. This is the perfect consistency for clinging to the crispy chicken. If the sauce becomes too thick, add a tablespoon of water. If it's too thin, let it simmer another minute. Remove from heat once the sauce is glossy and thick.

   ~1 min

   Tip: Stir constantly when adding cornstarch to prevent lumps
9. 9
   

   Here's the key to keeping your chicken crispy: work quickly! Add all the fried chicken pieces to the wok with the sauce and toss vigorously using tongs or two spatulas. The goal is to coat every piece evenly with that gorgeous glossy sauce while minimizing the time the crispy coating spends in contact with the liquid. Toss for no more than 30 seconds - any longer and the coating will start to soften. The sauce should cling to each piece in a thin, shiny layer.

   ~1 min

   Tip: Work fast! The longer chicken sits in sauce, the less crispy it stays
10. 10
    

    Transfer the sauced chicken immediately to a serving platter - don't let it sit in the wok. Sprinkle generously with sesame seeds, using both white and black sesame seeds if you have them for visual appeal. Add the sliced green onions on top for a fresh pop of color and mild onion flavor. Serve immediately over steamed white rice to soak up any extra sauce. The dish is best eaten right away while the coating is still crispy. Accompany with steamed broccoli for a complete meal.

    ~2 min

    Tip: Serve immediately - the crispy coating won't stay crunchy forever

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts