Sesame Chicken

Sesame chicken is a beloved dish known for its crispy, golden-brown exterior and sticky, sweet-savory glaze. This recipe delivers restaurant-quality flavor right in your own kitchen, using tender chicken pieces double-fried for maximum crunch and coated in a rich, sesame-infused sauce. With a perfect balance of sweetness, tanginess, and umami, this dish pairs beautifully with steamed rice and a sprinkle of fresh green onions. Whether you're making it for a weeknight dinner or a special occasion, this sesame chicken is sure to impress!

Ingredients

• 1 lb/450 g chicken thighs or fillet
• 2 garlic cloves, grated
• 1 1/2 tsp soy
• 1 egg white
• 1/2 tsp potato starch
• 1/2 tsp salt
• 1/2 baking powder
• Black pepper
• 1 cup potato starch for dredging
• Approx 2 cups oil for frying
• Sliced green onion for garnishing

The Sauce

• 2 tbsp honey
• 3 tbsp brown sugar
• 2 1/2 tbsp soy
• 3 1/2 tbsp water mixed with 2 tsp potato starch to thicken the sauce
• 2 1/2 tbsp ketchup
• 1 tbsp vinegar
• 1 tbsp sesame oil
• 1 1/2 roasted sesame seeds
  

Equipment

• Cast Iron Balti Dish or Cast Iron Wok

Instructions

1. Cut the chicken into 1-inch pieces and add to a bowl.
2. Add garlic, soy, egg white, potato starch, baking powder, salt, and pepper and mix well. Cover and let it rest for about 40 - 60 minutes.
3. In another bowl with a tight lid, cover the bottom with about half of the starch, then add the chicken and lastly the remaining chicken. Cover and shake until the chicken pieces are thoroughly dredged.
4. In a cast iron balti dish or wok add the oil and heat until 380°F/190°C, then add the chicken (in batches if needed). Fry for 2 minutes, then remove the chicken and set aside for about 10-15 minutes.
5. Meanwhile, in a bowl, stir together the ingredients for the sauce.
6. Fry the chicken again for 2 - 3 minutes at 380°F/190°C.
7. Remove the oil from the wok and then over medium heat add the sauce and bring to a simmer, stir until syrupy consistency. Add the chicken and stir until well-coated. 
8. Serve with rice garnished with green onion.

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