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Sesame chicken
- Anna Glover
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
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Skip ordering in and make a batch of our crispy, sticky sesame chicken – it's the perfect Friday night meal
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Try our sesame chicken recipe then check out our chicken and broccoli stir-fry, kung pao chicken, salt and pepper chicken and more exciting chicken recipes.
How to serve sesame chicken: Serve with steamed veg and add to the takeout vibe with a bowl of prawn crackers.
Can it be made in advance? Make the sauce up to a day ahead, reheating gently before tossing with the chicken.
Sesame chicken recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal637
- fat20.5g
- saturates2.9g
- carbs72.5g
- sugars29.8g
- fibre2.6g
- protein39.2g
- salt0.7g
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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.
Discover more easy 30 minute recipes.
Authors
Anna GloverSenior food editor
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