Crispy Sesame Chicken (without Deep Frying)

Method7 steps · about 25 min

1. 1

   Step 1: Mix all the 1 lb chicken pieces with the ½ tsp salt. Marinate in the refrigerator for 10–15 minutes while preparing the other ingredients.

   Marinate chicken in the refrigerator · 15 minUses 1 lb (about 450 g) boneless skinless chicken thighs, cut into 1-inch pieces · ½ tsp salt for the chicken

2. 2

   Step 2: Mix the complete sauce in a bowl: ½ cup chicken broth, 2 tbsp Shaoxing wine, 2 tbsp soy sauce, 2 tbsp Chinkiang vinegar, 4 tbsp sugar, 2 tsp sesame oil, 1 tbsp sauce cornstarch and 1 tbsp toasted sesame seeds. Set aside.

   Uses ½ cup chicken broth · 2 tbsp Shaoxing wine · 2 tbsp soy sauce · 2 tbsp Chinkiang vinegar · 4 tbsp sugar · 2 tsp sesame oil · 1 tbsp cornstarch for the sauce · 1 tbsp toasted sesame seeds

3. 3

   Step 3: Add the 1 tbsp coating peanut oil and beaten egg (1) to all the marinated chicken from step 1, and mix well. Add the ½ cup coating cornstarch and toss until the chicken has an uneven coating with a little dry cornstarch left unattached.

   Uses All the chicken from step 1 · 1 tbsp peanut oil for the chicken coating · 1 egg, beaten · ½ cup cornstarch for coating chicken

   
4. 4

   Step 4: Heat the separate ¼ cup frying peanut oil in a large nonstick skillet over medium-high heat until hot. Add all the coated chicken from step 3 with minimal overlap and separate the pieces with tongs or chopsticks for even searing.

   Uses ¼ cup peanut oil for pan frying · All the coated chicken from step 3

5. 5

   Step 5: Cook the chicken from step 4 undisturbed for 2–3 minutes until the underside turns golden. Flip and brown the other side for another 2–3 minutes. Continue as needed until the chicken centers reach 74°C (165°F); these guide times and surface color alone do not establish doneness. Transfer all the cooked chicken to a plate, remove the pan from the stove and rest the chicken for 2–3 minutes so the coating firms up. Retain the actual pan oil for step 6.

   Fry chicken — each side · 3 minUses All the coated chicken in the frying pan from step 4 · Actual frying oil already in the pan from step 4

6. 6

   Step 6: If needed, carefully remove excess actual frying oil from step 5 with paper towels held in tongs, keeping about 1 tbsp in the pan. Return to the heat, add all 2 minced garlic cloves and the sliced green onions, reserving some onion slices from the same 2-onion stock for garnish. Stir-fry for a few seconds until fragrant; the retained oil is not a fresh dose of coating or frying oil.

   Uses About 1 tbsp actual residual frying oil from step 5 · 2 garlic cloves, minced · Cooking portion of the same 2 sliced green onions; reserve some for garnish

7. 7

   Step 7: Re-stir all the sauce from step 2 to disperse its cornstarch, then pour it into all the aromatics and retained oil from step 6. Stir immediately until bubbling and thickened. Add all the cooked, briefly rested chicken from step 5 and turn off the heat; toss quickly to coat. Transfer to a plate, add the reserved onion slices and serve promptly as 2–4 portions, with ready cooked rice if desired.

   Uses All the mixed sesame sauce from step 2 · All the garlic, cooking onion slices and retained pan oil from step 6 · All the cooked, briefly rested chicken from step 5 · Reserved garnish slices from the same 2 green onions · Ready cooked rice, as desired for serving (optional)