Sesame Chicken

• 300g boned, skinless chicken thighs
• 200g cornflour, seasoned with ¼ teaspoon salt and ¼ teaspoon black pepper
• 1 onion
• 1 green pepper
• 2 tablespoons sesame seeds
• vegetable oil, for frying

The Marinade

• 1 teaspoon sesame oil
• ½ teaspoon granulated sugar
• ¼ teaspoon Chinese five-spice
• 1 tablespoon light soy sauce
• 1 egg

The Sauce

• 2 tbsp of Honey
• 2.5 tbsp of light soy sauce
• 3 tbsp of water
• 2.5 tbsp of ketchup
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp of vinegar
• 1 tbsp of sesame oil
• 1.5 tbsp of Toasted sesame seeds

1. Cut the chicken into 2cm cubes and place in a large mixing bowl.

2. Add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated,

3. Then add the seasoned cornflour and rub it into the chicken. The chicken will first start to stick together in clumps but will start to separate as you continue to rub it. Once all the chicken has completely separated it is ready to be fried.

4. Mix the sauce ingredients together in a small prep bowl or ramekin.

BUILD YOUR WOK CLOCK: place your chicken dice at 12 o’clock, then arrange the onion and pepper, if using, and the sauce bowl clockwise around your plate.

5. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.

6. Carefully add the marinated chicken and deep-fry until golden brown, about 5–6 minutes. Remove the pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.

7. In a separate wok, heat 1 tablespoon of vegetable oil over a high heat until smoking-hot. Add the onion and pepper, if using, and stir-fry for 1 minute until the onions are lightly browned, then pour over the sauce and bring to a vigorous boil.

8. Once boiling, add the chicken pieces and sesame seeds, toss through a few times to mix everything together. Serve immediately.