Sesame Chicken: The Ultimate Guide to Making It Perfectly

Prepare the Chicken Pieces: Cut chicken thighs into 1-inch pieces.

Combine Dry Ingredients: In a large bowl, whisk together cornstarch, flour, salt, and pepper.

Prepare the Egg Wash: In a separate bowl, whisk eggs with water.

Coat the Chicken: Dip each chicken piece into the egg mixture, then dredge in the cornstarch mixture, pressing gently to coat.

Rest the Chicken (Optional): Place coated chicken on a wire rack and let rest for 10-15 minutes.

Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water.

Add Aromatics: Add minced garlic and ginger to the saucepan. Add red pepper flakes if desired.

Cook the Sauce: Place the saucepan over medium heat and bring the sauce to a simmer, stirring constantly. Simmer for 2-3 minutes, or until thickened.

Taste and Adjust: Taste the sauce and adjust seasonings as needed.

Keep Warm: Remove from heat and keep warm.

Heat the Oil: Pour vegetable oil into a large, deep skillet or pot to a depth of 1-2 inches. Heat over medium-high heat to 350-375°F (175-190°C).

Fry the Chicken in Batches: Carefully add chicken pieces to the hot oil in batches, avoiding overcrowding.

Cook Until Golden Brown: Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature of 165°F/74°C). Turn occasionally.

Remove and Drain: Remove fried chicken with a slotted spoon and place on a wire rack lined with paper towels to drain.

Combine Chicken and Sauce: In a large bowl, add the fried chicken and pour the sesame sauce over it. Toss gently to coat.

Garnish: Sprinkle sesame seeds and sliced green onions over the chicken.

Serve Immediately: Serve over cooked rice and with steamed vegetables, if desired.