Sesame Chicken

500g boneless chicken thighs, diced
1 onion, cut into large chunks
½ green pepper, cut into large chunks
20g ginger, cut into matchsticks
2 garlic cloves, sliced
1 egg
Cornflour, for coating
Vegetable oil, for deep frying

The Marinade
½ tablespoon light soy sauce
1 teaspoon sesame oil
Pinch of Chinese five spice
Pinch of sugar

The Sauce
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon light soy sauce
3 tablespoons water (or chicken stock)
1 tablespoon rice vinegar
1 teaspoon sesame oil
To Finish
2 tablespoons sesame seeds

PREPARATION

1. Marinate the chicken with the light soy sauce, sesame oil, five spice and sugar. Mix in the egg, then gradually add plenty of cornflour until each piece is well coated and dry to the touch.
2. Mix together the ketchup, honey, light soy sauce, water, rice vinegar and sesame oil to make the sauce.

COOKING

1. Heat the vegetable oil to 180°C in a wok or deep saucepan.
2. Deep-fry the chicken in batches for 3–4 minutes, until golden, crispy and floating on the surface.
3. Drain the chicken on kitchen paper while frying the remaining batches.
4. Heat a clean wok with a little fresh oil over a high heat.
5. Stir-fry the ginger and garlic until fragrant and just beginning to colour.
6. Add the onion and green pepper, stir-frying for about 30 seconds until lightly charred but still crisp.
7. Pour the sauce around the edge of the wok and bring it to a vigorous boil.
8. Return the crispy chicken to the wok and toss until evenly coated in the glossy sauce.
9. Sprinkle over the sesame seeds and toss once more to coat.
10. Serve immediately while the chicken is hot and crispy.

School of Wok Tips

• Keep adding cornflour until the chicken pieces become dry and dusty—this creates an extra crispy coating.
• Fry the chicken in batches to maintain the oil temperature and keep the coating crisp.
• Pour the sauce around the edge of the wok so it caramelises slightly before coating the chicken.
• Toss the chicken in the sauce only at the very end to preserve its crisp texture.

FAQs

Can I use chicken breast instead of thigh?
Yes, although chicken thighs stay juicier and are more forgiving during frying.

Why use so much cornflour?
A thick cornflour coating creates the signature light, crunchy texture found in Chinese takeaway sesame chicken.

Can I toast the sesame seeds first?
Yes, lightly toasted sesame seeds add even more nutty flavour and aroma to the finished dish.