This ultra-crispy, mouth-watering sesame chicken recipe will have you kicking your Chinese takeout to the curb.
With nearly 2.4 million views on YouTube, Souped Up Recipies shares a winning recipe that is big on taste and even bigger on crunch. You’ll be surprised at how easy it is to make and how you could have lived this long without it. Get ready to sink your teeth into this perfectly crunchy, insanely flavorful sesame chicken dish.
Better than takeout Sesame Chicken – Souped Up Recipies
Start by cutting up 4 chicken thighs or breasts and combining it with 1tsp of crushed garlic.
Add 1 1/2 tsp of soy sauce
Add 1/2 tsp of salt and pepper to taste
Add in 3/8 tsp of baking soda, 1 egg white, 1/2 tbsp of starch, and combine well
Cover chicken mixture and let it rest for 40 minutes
In a separate bowl add 1 cup of potato starch
Using a spray bottle, spritz the starch then whisk and repeat 3 times till you feel the starch slightly clumping.
Pour half the starch mixture into a bowl and add your chicken pieces
Make sure the chicken is evenly spaced out to avoid the pieces sticking together.
Sprinkle the remaining starch over the top of the chicken
Cover and shake the bowl so all pieces are adequately coated.
Heat your oil to 380F and place chicken pieces one at a time into the hot oil
Using a good quality wok, be careful not to overcrowd the pan. When the chicken is lightly golden, take it out to rest.
Double fry the chicken to achieve a deeper golden color
Take the chicken out and let it rest once more.
To make the sauce, combine 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, and 1 tbsp of vinegar
Heat the ingredients in your wok until you are left with a thin syrup consistency.
Add the chicken pieces back into the wok
Sprinkle sesame seeds and chopped scallions for garnish.
Serve over fluffy white rice and enjoy!
Your takeout place will miss you but after one bite of this delicious chicken, you won’t feel the same.
Sesame Chicken – Souped Up Recipies
Ingredients:
- 1 lb chicken thigh, cut into 1.5 inches cubes
- 2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 1/2 tbsp of starch (add it to the marinade)
- 1 cup of Potato starch (use it to coat the chicken)
- 2 cups of oil to fry the chicken Ingredients for the sauce
- 2 tbsp of Honey
- 3 tbsp of brown sugar
- 2 1/2 tbsp of Soy sauce
- 3 tbsp of water
- 2 1/2 tbsp of ketchup
- 1 tbsp of vinegar
- Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp of water)
- 1 tbsp of sesame oil
- 1.5 tbsp of toasted sesame seeds
- Diced scallion as a garnish
Directions:
Cut the chicken into 1-inch size pieces. Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix everything until well combined. Cover it and let it sit for 40 minutes.
Sesame sauce coating: Use sweet potato starch, potato starch, or cornstarch. Spray water and whisk the starch. Repeat 3 times until the starch starts to clump up and resembles mini balls. Pour half the starch mixture into a bowl and add the chicken one at a time. Cover the meat with the remaining starch mixture. Cover and shake the mixture to fully coat the chicken.
Heat the oil to 380F and add the chicken one at a time being careful not to overcrowd. Cook for about 2 minutes until the chicken looks lightly golden. Take the chicken out and cook the remaining chicken. Take chicken out and let it rest for 15 minutes. Double fry the chicken for about 2-3 minutes till you see a deep golden color. Take the chicken out and let it rest.
Prepare the sauce: Combine 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar and mix well. Heat the wok and pour in the sauce mixture. Keep stirring at medium heat and add some potato starch and water to thicken the sauce. Continue stirring until you achieve a thin syrup texture and add the chicken back into the wok along with 1 tbsp of sesame oil and 1.5 tbsp of a toasted sesame seed. Garnish with diced scallions. Serves 2-3.
Now watch the step-by-step process to make your very own sesame chicken at home.
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