Classic Sesame Chicken
Traditional dish · Chinese-American
A beloved Chinese-American takeout classic featuring crispy fried chicken pieces coated in a sweet, savory, and tangy sesame sauce.
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Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- Soy sauce1/4 cup
- Shaoxing wine2 tbsp
- Cornstarch1/2 cup
- Egg1 large
- Vegetable oil3 cups (for frying)
- Garlic, minced3 cloves
- Ginger, minced1 tbsp
- Sesame oil1 tbsp
- Rice vinegar1/4 cup
- Sugar1/4 cup
- Ketchup2 tbsp
- Toasted sesame seeds3 tbsp
- Scallions, sliced2, for garnish
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Cut chicken thighs into 1-inch pieces. In a bowl, combine chicken with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, salt, and pepper. Let marinate for 15 minutes.
- 2
In a separate bowl, whisk the egg. Add the marinated chicken to the egg, then toss with cornstarch until evenly coated.
- 3
Heat vegetable oil in a wok or deep pot to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 4
In a small bowl, whisk together the remaining soy sauce, remaining Shaoxing wine, rice vinegar, sugar, ketchup, minced garlic, minced ginger, and 1/4 cup water.
- 5
Pour the sauce mixture into a clean wok or skillet over medium-high heat. Bring to a simmer and cook until slightly thickened, about 2-3 minutes.
- 6
Add the fried chicken pieces to the sauce and toss to coat evenly. Stir in the sesame oil.
- 7
Serve immediately, garnished with toasted sesame seeds and sliced scallions.
