Description

Golden, crunchy chicken coated in a sweet and savory sesame glaze, topped with toasted sesame seeds for extra flavor and texture. This restaurant-style dish is perfect for any occasion!

Ingredients

Scale

500g boneless chicken thighs, cut into bite-sized pieces
2 tbsp soy sauce
1 tsp garlic, minced
1 tsp ginger, grated
1 egg white
4 tbsp cornstarch
2 tbsp all-purpose flour
Oil for frying
3 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp garlic, minced
1 tsp ginger, grated
1/4 cup water
1 tsp cornstarch (mixed with 2 tsp water)
1 tbsp toasted sesame seeds

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Instructions

Marinate the Chicken: In a bowl, mix chicken with soy sauce, garlic, and ginger. Let it marinate for 15 minutes.
Prepare the Batter: Combine egg white, cornstarch, and flour. Coat the marinated chicken pieces evenly.
Fry the Chicken: Heat oil in a pan or wok over medium heat. Fry chicken pieces until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
Make the Sauce: In a separate pan, combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water. Simmer for 2-3 minutes. Add cornstarch slurry and stir until thickened.
Combine Chicken and Sauce: Toss the fried chicken in the sauce until fully coated.
Garnish: Sprinkle with toasted sesame seeds and serve hot.

Notes

1️⃣ Crispy Perfection: Ensure the oil is hot (around 175°C/350°F) before frying the chicken. This prevents the batter from absorbing excess oil and keeps the chicken crispy.

2️⃣ Sauce Timing: Add the fried chicken to the sauce just before serving to maintain its crunch. Over-soaking in the sauce can make the coating soggy.

3️⃣ Balanced Flavors: Taste the sauce before combining it with the chicken. Adjust sweetness (honey), saltiness (soy sauce), or tanginess (rice vinegar) to suit your preference.

Prep Time: 10 MIN
Cook Time: 20 MIN