Name: Sesame chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 50g cornflour; 150g plain flour; ½ tsp Chinese five-spice; 2 tsp sesame seeds; 2 eggs beaten; 6 chicken thighs or 4 chicken breasts cut into bite-sized pieces; vegetable oil for frying; 4 spring onions finely sliced; steamed rice, noodles and greens to serve; 15g ginger finely grated; 2 garlic cloves crushed; 5 tbsp tomato ketchup; 4 tbsp rice vinegar; 4 tbsp soft light brown sugar; 1 tbsp sesame oil; 2 tbsp sesame seeds plus extra to garnish

A plate of sesame chicken with rice, with a bowl of spring onions on the side and chopsticks

50g cornflour
150g plain flour
½ tsp Chinese five-spice
2 tsp sesame seeds
2 eggs
beaten
6 chicken thighs or 4 chicken breasts
cut into bite-sized pieces
vegetable oil
for frying
4 spring onions
finely sliced
steamed rice, noodles and greens
to serve

Sticky sauce

15g ginger
finely grated
2 garlic cloves
crushed
5 tbsp tomato ketchup
4 tbsp rice vinegar
4 tbsp soft light brown sugar
1 tbsp sesame oil
2 tbsp sesame seeds
plus extra to garnish

Method

step 1
Mix the cornflour, flour, five-spice and sesame seeds with a pinch of salt in one bowl, and the beaten egg into another. Dunk the chicken pieces into the egg, coating well, then transfer to the flour mixture, tossing to coat thoroughly. Repeat with all the pieces.
step 2
Pour enough oil to cover 5cm or about ⅓ full in a heavy-based pan. Heat to 180C on a thermometer or until a piece of bread sizzles immediately when dropped in and browns within 30 seconds.
step 3
Carefully lower batches of the chicken into the hot oil, about 5-6 pieces at a time, and fry for 5-7 mins or until the outside is golden and crispy. Check the timings by cutting one open after frying. Remove with a slotted spoon and drain on kitchen paper while you fry the remaining batches.
step 4
Simmer all the sauce ingredients in a large pan (big enough to fit the chicken) over a low heat for 2-3 mins or until heated through and you have a shiny sauce. Put the crispy chicken pieces into the sauce, and toss a few times to coat well. Scatter with the spring onions and serve over steamed rice or noodles with greens on the side. Scatter with more sesame seeds to serve, if you like.