The takeout is here! You rush to open the box but it’s too late; your sesame chicken has already become soggy from the steam. Thankfully, you can avoid the steam by making your own Crispy Sesame Chicken. This easy and quick stove-top recipe produces crunchy chicken coated in a sweet, sticky, and mildly nutty sesame sauce. With just a hint of heat for delectable spiciness, Crispy Sesame Chicken has that delicious “just one more” quality you get with takeout. Never let soggy chicken sadden your dinner again!
IngredientsFor the sauce: • 1/4 cup soy sauce • 1/4 cup rice vinegar • 1/2 cup brown sugar • 1 tablespoon cornstarch • 1/3 cup water 2 teaspoons sesame oil For the batter: • 1/2 cup cornstarch • 1/2 cup flour • 2 egg whites • 1/2 cup seltzer water, cold For the chicken: • 1 pound chicken thighs, boneless, skinless, and cut into 1-inch chunks • vegetable oil, for deep frying • 2 teaspoons sesame oil • 1 tablespoon garlic, minced • 1/4 teaspoon crushed red pepper flakes • 1/2 tablespoon sesame seeds, optional, for garnish
Mix the soy sauce, rice vinegar, brown sugar, cornstarch, and water together to make the sauce.
Combine the cornstarch, flour, egg whites, and seltzer water together until just combined.
Add the chicken pieces to the batter and coat.
Heat 3 inches of oil to 350 degrees F.
Add the coated chicken to the oil in batches, frying until golden brown.
In a large wok or skillet, add the sesame oil to the frying pan.
Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Add in the sauce and the chicken and coat quickly.
Serve immediately, garnished with sesame seeds.