The Best Sesame Chicken - From J. Kenji López-Alt

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a vegan alternative to honey.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used in place of sesame oil.

Make the sauce by combining 2 tbsp light soy sauce, 2 tbsp dark soy sauce, and 1 tsp cornstarch; stir until well combined.

Add 2 tbsp xaing wine, 2 tbsp white vinegar, 3 tbsp chicken stock, 5 tbsp white sugar, and 1 tsp roasted sesame oil; stir until the sugar is dissolved.

Peel and mince 2 tsp fried ginger and 2 tbsp fresh garlic (about 2 cloves).

Cut 1 lb boneless skinless chicken thighs into 1/2 to 3/4 inch chunks.

In a bowl, whisk 1 large egg white until frothy; add 1 tbsp light soy sauce, 2 tbsp xaing wine, and 2 tbsp vodka; mix together.

Reserve half of the marinade; to the original bowl, add 1/4 tsp baking powder and 3 tbsp cornstarch; stir until smooth.

Add the chicken to the marinade and mix by hand until fully coated; cover with plastic wrap and refrigerate for at least 1 hour or overnight.

In a separate bowl, mix 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, and 1 tsp kosher salt.

Pour the reserved marinade into the dry mixture and whisk to combine.

Coat the chicken pieces in the dry mixture, ensuring no bare pieces remain; set aside on a tray.

Heat vegetable oil in a wok or large pot to 350°F; add chicken in batches, ensuring not to overcrowd, and cook for about 4 minutes until golden brown.

Remove chicken and place on a paper towel-lined baking sheet.

In a large pan over medium heat, add a little peanut oil and the minced garlic and ginger; cook for about 2 minutes until soft but not brown.

Add the remaining sauce to the pan and bring to a light boil; cook for about 1 minute until it coats the back of a spoon.

Turn off the heat and add 2 tbsp toasted sesame seeds; stir to combine.

Add the cooked chicken to the sauce and stir with a rubber spatula until each piece is fully coated.

Serve over white rice, garnished with green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens