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Crispy sesame chicken

A bowl of crispy sesame chicken with a bowl of rice on the side

Crispy sesame chicken

Name: Crispy sesame chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 5 skinless and boneless chicken thighs (around 500g); 1½ tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tbsp oyster sauce; ½ tsp white pepper; 1½ tbsp cornflour; 1 egg; vegetable oil for deep-frying; ½ spring onion green parts sliced diagonally, to serve; sesame seeds to serve; 100g cornflour; 100g plain flour; ½ tsp white pepper; 3 tbsp light soy sauce; 2 tbsp sesame oil; 1 tsp brown sugar; 1 tbsp runny honey; 2½ tbsp ketchup; 1 garlic clove chopped; thumb-sized piece ginger chopped; 1 tsp cornflour

Shu Lin

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Serves 4

More effort

Prep: 20 mins

Cook: 25 mins

, plus marinating

A star rating of 5 out of 5.5 ratingsRate

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Love sweet and sour chicken? You’ll love this dish, with crispy chicken thigh pieces tossed in a sticky, sweet and savoury sauce

Dairy-free

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

5 skinless and boneless chicken thighs

(around 500g)
1½ tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp oyster sauce
½ tsp white pepper
1½ tbsp cornflour
1 egg
vegetable oil

for deep-frying
½ spring onion

green parts sliced diagonally, to serve
sesame seeds

to serve

For the batter

100g cornflour
100g plain flour
½ tsp white pepper

For the sauce

3 tbsp light soy sauce
2 tbsp sesame oil
1 tsp brown sugar
1 tbsp runny honey
2½ tbsp ketchup
1 garlic clove

chopped
thumb-sized piece ginger

chopped
1 tsp cornflour

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Nutrition: Per serving

kcal646
fat21g
saturates3g
carbs78g
sugars11g
fibre2g
protein34g
salt4.4g

Method

step 1

Slice the chicken thigh fillets into bite-sized chunks then put in a bowl with the light soy sauce, Shaoxing wine, oyster sauce, white pepper, cornflour, egg and ½ tsp salt. Mix well, cover, then leave to marinate in the fridge for 1 hr.
step 2

To make the batter, combine the cornflour, plain flour, white pepper and ½ tsp salt in a large bowl. Add the marinated chicken and mix until all the pieces are evenly coated.
step 3

Fill a deep pan with 4-5cm of vegetable oil, ensuring it is no more than a third full, and heat on high until a drop of batter sizzles quickly when dropped in. Lower the heat to medium and carefully add the chicken pieces in batches. Fry for 5 mins, until golden and cooked through. Transfer the cooked chicken to a plate lined with kitchen paper as you go. Allow the chicken to rest for 5 mins, then heat the oil again and fry it for a further 1-2 mins to ensure maximum crispiness. Transfer again to a plate lined with kitchen paper.
step 4

Make the sauce by combining the light soy sauce, sesame oil, brown sugar, honey, ketchup, garlic and ginger along with 5 tbsp water in a pan over a medium-low heat. Once the sauce is simmering, mix the cornflour with 3 tsp water, add to the pan and stir until thickened. Stir in the chicken to coat each piece in the sauce. Garnish with the spring onion and sesame seeds to serve.

Recipe tip

For some added heat, I love to add finely chopped Thai chillis into the sauce!

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A star rating of 5 out of 5.5 ratings

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