Sesame Chicken Recipe

Preparation Direction

• STEP 1.Cut 500 gms boneless chicken with skin, into 1 inch pieces.
• STEP 2.In a large mixing bowl add in 1 tsp grated garlic, 1 ½ tsp soy sauce, ½ tsp salt , black pepper to taste and ¼ tsp baking soda to tenderise the meat, 1 egg white and ½ tbsp cornflour. Mix together well. Add the chicken pieces and mix till well coated. Leave to marinate for 40 minutes.

Cooking Directions

• STEP 1.For the coating, in a bowl add 1 cup sweet potato starch. Using a spray bottle spray a little water over the surface of the flour. Wait for 10 seconds and then gently whisk the flour.
• STEP 2.Repeat this process 3 more times. The flour will get a grainy texture which will make the sesame chicken crunchy.
• STEP 3.Transfer half of the starch from the bowl into a wide based mixing bowl. Spread it out.
• STEP 4.Add the marinated chicken pieces by piece and arrange them in layer on the starch.
• STEP 5.Next cover the chicken with the remaining starch from the bowl.
• STEP 6.Put a lid on the mixing bowl and shake the chicken for a few minutes. All the chicken pieces should be evenly coated with the starch.
• STEP 7.Pick out the coated pieces of meat and shake off all the excess starch.
• STEP 8.Heat 2 cups of oil in a wok upto 380 degree fahrenheit.
• STEP 9.Add the chicken one piece at a time so that they do not stick together. Fry the chicken in batches if required.
• STEP 10. As the temperature of the oil is high, the chicken will fry fast and the surface will become crispy and light yellow. Using a slotted spoon remove the chicken pieces from the hot oil, draining off the excess oil. Place them in a large bowl
• STEP 11.Once all the chicken has been fried once. Let it rest for 15 minutes.
• STEP 12.After 15 minutes, fry the chicken pieces for a second time (double fry) till they get golden brown colour. This will take 2 to 3 minutes. Once done, take the chicken out of the hot oil drain off the excess oil and set it aside.
• STEP 13.To make the sauce, in a bowl add 3 tbsp brown sugar, 2 tbsp of liquid honey, 2 ½ tbsp soy sauce, 2 ½ tbsp ketchup (tomato sauce), 3 tbsp water and1 tbsp white vinegar. Mix all the ingredients until well combined.
• STEP 14.Put a wok on medium heat and pour in the sauce. Bring it to a boil.
• STEP 15.Add starch water made by adding 2 tsp of potato starch and 2 tsp of water. Keep stirring until it reaches a thin syrup texture.
• STEP 16.Then add the fried chicken to the wok. Add 1 tbsp sesame oil over the chicken and 1 ½ tbsp of toasted sesame seeds.
• STEP 17.Toss together well until the chicken is well coated with the sauce and the sesame seeds.
• STEP 18.Transfer to a serving bowl and garnish with chopped scallion. Serve with white rice.

Special Comments

• STEP 1.If sweet potato starch is not available. Corn starch can be used.
• STEP 2.Double frying stabilises the crunchy exterior of the chicken pieces. And helps it to stay crispy for longer.