Sesame Chicken

Method10 steps · about 45 min

1. 1

   Step 1: Slice the 3 oz red bell pepper into thin strips. Stem the small red chilli, halve, remove pith and seeds and cut into thin strips. Peel and mince the 3 garlic cloves. Trim the stems from the 3 small dried chillies.

   Uses 3 oz red bell pepper · 1 small red chilli pepper · 3 garlic cloves · 3 small dried chilli peppers

   
2. 2

   Step 2: Mix 4 tbsp all-purpose flour, 3 tbsp batter cornstarch, 2 tsp baking powder and 1/2 tsp batter salt. Gradually stir in all 6½ tbsp batter water until loose but not thin. Beat the whole large egg (1) and add half to the batter, reserving the other half in a separate clean bowl. Stir in 1 tsp batter oil.

   Uses 4 tbsp all-purpose flour for batter · 3 tbsp cornstarch for batter · 2 tsp baking powder · 1/2 tsp salt for batter · 6 1/2 tbsp water for batter · 1 large egg, beaten and divided · 1 tsp oil for batter

   
3. 3

   Step 3: Cut the 12 oz chicken breast into roughly 1-inch cubes. Mix with the separate 1 tbsp marinade cornstarch, 1/4 tsp marinade salt, 1 tsp chicken bouillon, 1 tsp white pepper, 1 tbsp marinade oyster sauce and 1 tbsp marinade water. Add half of the reserved beaten egg, which is one quarter of the original whole egg. Mix thoroughly and refrigerate while preparing the remaining ingredients. Reserve the unused quarter of beaten egg separately for another use.

   Uses 12 oz chicken breast · 1 tbsp cornstarch for marinade · 1/4 tsp salt for marinade · 1 tsp chicken bouillon powder · 1 tsp white pepper · 1 tbsp oyster sauce for marinade · 1 tbsp water for marinade · Half of the separately reserved beaten-egg half (one quarter of the original whole egg)

   
4. 4

   Step 4: Mix 1 tbsp light soy sauce, the separate 1 tbsp sauce oyster sauce, 1/2 tsp dark soy sauce, 2 tbsp rice vinegar, 3 tbsp sugar and 3 tbsp sauce water in a clean bowl. Taste and adjust the sweet-sour balance. Separately mix 1 tsp potato starch with the separate 3 tbsp slurry water.

   Uses 1 tbsp light soy sauce for sauce · 1 tbsp oyster sauce for sauce · 1/2 tsp dark soy sauce · 2 tbsp rice vinegar · 3 tbsp sugar · 3 tbsp water for sauce · 1 tsp potato starch for slurry · 3 tbsp water for potato-starch slurry

   
5. 5

   Step 5: Bring the separate 4 cups broccoli-blanching water to a boil. Add 1 tsp blanching oil and 1 tsp blanching salt. Add the 6 oz broccoli and cook 30–40 seconds until bright and just tender. Transfer to a clean cold-water bowl, then drain.

   Uses 4 cups water for blanching broccoli · 1 tsp oil for blanching broccoli · 1 tsp salt for blanching broccoli · 6 oz broccoli · Cold water for cooling blanched broccoli

   
6. 6

   Step 6: Warm a dry wok to about 200°F/93°C. Add the 1 oz white sesame seeds, reduce the heat and stir constantly for 30 seconds. Turn off the heat and keep stirring another 30 seconds, continuing gently if needed until golden without burning. Transfer to a bowl.

   Uses 1 oz white sesame seeds

   
7. 7

   Step 7: Heat the 3 cups frying corn oil in a suitably sized wok or deep pan to 325°F/163°C, using an oil thermometer. Mix the marinated chicken with the prepared batter. Add coated pieces one at a time close to the oil surface in uncrowded batches. Leave the crust undisturbed for about 1½ minutes, then stir to separate pieces and fry about 1 minute more, about 2½ minutes per first-fry batch. Drain and finish all initial batches promptly. Raise the oil to 370°F/188°C and fry each batch again about 40–50 seconds until crisp, continuing as needed until the chicken centre reaches 74°C/165°F. Return the oil to temperature between batches. Drain the cooked chicken, turn off the heat and carefully transfer oil to a suitable heatproof vessel if reusing the wok.

   Initial chicken fry per batch, followed by separate crisping fry · 3 minUses Marinated chicken cubes · Prepared batter; keep reserved beaten egg separate · 3 cups corn oil for frying

   
8. 8

   Step 8: Heat the separate 1 tsp sauce oil on medium for 10–20 seconds, using fresh oil or a little reserved frying oil. Stir-fry the prepared garlic and dried chillies 30–40 seconds until fragrant. Add the prepared sauce and stir 30–40 seconds. Reduce the heat, stir the prepared potato-starch slurry again and add gradually while stirring. Cook about 1 minute until thickened and the starch has cooked; stop adding at the desired thickness and reserve unused clean slurry. Add optional extra water only if needed to thin. Turn off the heat and stir in 1 tsp sesame oil.

   Uses 1 tsp oil for cooking sauce · Prepared garlic and dried chillies · Prepared sweet-sour sauce · Prepared potato-starch slurry, as needed · Extra water to thin the sauce, only if needed · 1 tsp sesame oil

   
9. 9

   Step 9: With the heat off, toss the fully cooked fried chicken, prepared red bell pepper and fresh red chilli into the sauce. Mix in some of the toasted sesame seeds, leaving the rest for final garnish.

   Uses Fully cooked crisp fried chicken · Cooked sesame sauce · Prepared red bell pepper and fresh red chilli · Some toasted sesame seeds; reserve remainder for garnish

   
10. 10

    Step 10: Transfer the coated chicken to a plate, sprinkle over the remaining toasted sesame seeds and arrange the drained blanched broccoli alongside. Serve promptly for crisp texture.

    Uses Finished coated sesame chicken · Drained blanched broccoli · Remaining toasted sesame seeds