Ingredients
Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- ¼ cup water
- ½ teaspoon Kosher salt (reduce slightly if using fine salt)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon neutral oil (e.g., vegetable or canola oil)
Frying Oil
- Oil as needed for deep frying (about 2 to 3 inches in wok or pan)
Sesame Chicken Sauce
- ½ cup ketchup
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce (low sodium preferred)
- ½ teaspoon dark soy sauce (optional, for color)
Garnish
- 1 stalk green onion, sliced thinly (separating whites and greens)
- Toasted sesame seeds
Instructions
- Marinate the chicken: In a large mixing bowl, combine chicken pieces with water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
- Add eggs and cornstarch: Once water is absorbed, add eggs and mix well. Then add cornstarch and mix until fully combined with no dry spots. Finish by mixing in 1 tablespoon of oil evenly.
- Heat frying oil: In a wok or tall pan, add 2 to 3 inches of oil and heat it to 375°F for deep frying.
- Prepare the sauce: While oil heats, whisk together ketchup, water, sugar, vinegar, cornstarch, light soy sauce, and dark soy sauce in a bowl. Set aside.
- Fry chicken – first fry: Carefully place marinated chicken pieces into hot oil in an even layer without overcrowding. Fry for 4 to 5 minutes, stirring occasionally to separate pieces. Remove and drain on paper towels for 2 to 3 minutes.
- Fry chicken – second fry: Ensure oil is back at 375°F. Return chicken to oil and fry for an additional 5 to 6 minutes until golden brown and crispy. Drain thoroughly on paper towels or a rack.
- Cook green onions and sauce: In a wok or large pan over medium heat, add a small amount of oil. Stir-fry the white parts of green onion for 10 to 15 seconds until fragrant.
- Thicken the sauce: Pour prepared sauce into the wok, increase heat to medium-high, and cook until it bubbles and thickens, stirring frequently to avoid lumps.
- Toss chicken with sauce: Add fried chicken pieces to the thickened sauce and toss continuously to coat evenly.
- Serve and garnish: Serve immediately with white or fried rice. Garnish with toasted sesame seeds and the green parts of the sliced green onions. Enjoy your meal!
Notes
- Double frying the chicken ensures extra crispiness and a crunchy texture.
- Baking soda in the marinade helps tenderize the chicken pieces.
- Adjust salt quantity if using fine salt instead of Kosher salt to avoid oversalting.
- Do not overcrowd the frying pan to maintain oil temperature and prevent soggy chicken.
- The sauce can be prepared ahead of time for convenience.
- Use light soy sauce to control sodium content; dark soy sauce is optional for color enhancement only.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
