Sesame Chicken | Marion's Kitchen (2024)

How good is sesame chicken? I’ve recreated the Chinese restaurant classic but made the batter lighter and healthier, which means you can enjoy it guilt-free… and more often! It’s still crispy and still delicious, and I guarantee you’re going to love it. Just remember not to overcrowd the pan when frying – you’ll probably need to do it in two or three batches.

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Collections

• Best-ever chicken recipes
• Chicken
  • Fried chicken
• Chinese cuisine
• Family favourites
• Restaurant classics

Ingredients

Steps

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  In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10 minutes.

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  In another bowl, mix together the chicken stock, vinegar, sugar and soy sauce.

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  Place the plain flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.

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  Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.

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  In a clean wok or pan over medium heat, add the sauce you made earlier. Simmer for about a minute to allow the sugar to dissolve. Then add the cornstarch mixture. Cook for another half a minute or until the sauce has thickened. Add the chicken pieces and toss until evenly coated. Sprinkle with sesame seeds and serve.