Crispy Sesame Chicken (without Deep Frying)
A delicious and authentic soups and broths recipe for Crispy Sesame Chicken (without Deep Frying), prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) chicken thighs (or breast) (, cut to 1” (1.5 cm) pieces )
- • 1/2 teaspoon salt
- • 1 tablespoon peanut oil ((or vegetable oil))
- • 1 egg (, beaten)
- • 1/2 cup cornflour
- • 1/2 cup chicken broth
- • 2 tablespoons Shaoxing wine
- • 2 tablespoons soy sauce
- • 2 tablespoons Chinkiang vinegar
- • 4 tablespoons sugar
- • 2 teaspoons sesame oil
- • 1 tablespoon cornflour
- • 1 tablespoon toasted sesame seeds
- • 1/4 cup peanut oil (or vegetable oil)
- • 2 cloves garlic (, minced)
- • 2 spring onions (, sliced (reserve some for garnish))
Preparation Steps
Combine chicken pieces and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes while preparing the other ingredients.
Mix the sauce ingredients together in a medium-sized bowl.
When you’re ready to cook, add the oil and beaten egg into the bowl with the chicken. Stir to mix well. Add cornflour. Stir to coat chicken, until it forms an uneven coating with little dry cornflour left unattached.
Heat oil in a large nonstick frying pan over medium-high heat until hot. Add the chicken into the frying pan with minimal overlap. Separate chicken pieces with a pair of tongs or chopsticks to ensure even searing.
Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let the chicken cool for 2 to 3 minutes (it will increase the crispiness of the chicken).
Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs (if needed), leaving about 1 tablespoon of oil in the pan. Add the garlic and spring onions. Stir fry for a few seconds to release the aroma.
Stir the sauce again to thoroughly dissolve the cornflour. Pour it into the pan. Stir immediately to thicken the sauce. When the sauce is bubbling and thickened, add back the cooked chicken and turn off the heat. Stir quickly to mix everything well. Transfer to a plate and serve hot over steamed rice as a main dish.