Sesame Chicken

👥 4 servings
🗣️ English (detected)
category: Stir-Fries
counters: Takeout Counter
aka: sesame chicken, honey sesame chicken, 芝麻雞, zhi ma ji
pairs-with: egg-fried-rice
slack: narrow — the double fry cooks it and crisps it, and neither leg can cover for the other in a single pass
washing-up: the wok, a bowl to velvet in, a dish to dredge in, a rack to drain on, a bowl for the glaze
capacity: 2 — four cups of oil in the wok, fry
keeps: not at all — the double fry buys about ten minutes of crunch; a reheat is dry chicken in a soft shell
step: toss, scatter the seeds
#chicken #sesame #chinese #deep-fry #wok

From: John Chen's Tabular Recipes

🥘 Ingredients

  • chicken thighs 1 ½ lb
  • egg white 1
  • Shaoxing wine 1 Tbs
  • light soy sauce 1 Tbs
  • baking soda ¼ tsp
  • cornstarch ¾ cup
  • peanut oil 4 cups
  • chicken stock ½ cup
  • sugar ¼ cup
  • dark soy sauce 2 Tbs
  • rice vinegar 1 Tbs
  • toasted sesame oil 1 Tbs
  • cornstarch 2 tsp
  • garlic 2 cloves
  • fresh ginger 2 tsp
  • toasted sesame seeds 2 Tbs

🍳 Cookware

  • wok
  1. 1
    Toss chicken thighs with egg white , Shaoxing wine , light soy sauce , and baking soda , then 30 min in the fridge.
  2. 2
    Dredge @&( timer in cornstarch , piece by piece, shaking off what does not cling.
  3. 3
    Fry @&( timer in peanut oil in two batches at 350°F (175°C) for 5 min , rest them on a rack, then return every piece to the oil at 375°F (190°C) for 2 min .
  4. 4
    Stir chicken stock , sugar , dark soy sauce , rice vinegar , toasted sesame oil , and cornstarch smooth in a bowl.
  5. 5
    Simmer @&( timer with garlic and fresh ginger in a wok for 1 min , until it is glossy and coats a spoon.
  6. 6
    Toss @&( timer through @&( timer off the heat and scatter toasted sesame seeds over it.

Actions

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