Jet’s Sesame Chicken

Sesame chicken with a double dredge makes for the CRISPIEST bite! It’s one of Jet Tila’s favorite dishes. #ReadyJetCook

Get the recipe👇

Sesame Chicken
Recipe courtesy of Jet Tila
Level: Intermediate
Total: 35 min
Active: 30 min
Yield: 4 servings

Ingredients

Sesame Sauce:
2 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon chicken powder
2 teaspoons cornstarch mixed with 2 teaspoons water to make a slurry
2 teaspoons white vinegar

Chicken:
1 1/2 pounds 9680 grams) chicken thighs, cut into 1-inch dice
1/2 cup (120 milliliters) plus 1 cup (240 milliliters) cold water
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon chicken powder
1 cup cornstarch or potato starch
1/2 cup all-purpose flour
1 1/2 quarts (1.8 liters) vegetable oil, for frying

To Assemble:
2 tablespoons neutral oil, such as vegetable oil, canola oil or avocado oil
3 cloves garlic, minced
One 1-inch piece ginger, minced
2 teaspoons sesame oil
2 tablespoons toasted sesame seeds

Directions

Special equipment: a deep-fry thermometer

For the sesame sauce: Whisk the ketchup, brown sugar, honey, oyster sauce, soy sauce, sesame oil, chicken powder, cornstarch slurry and vinegar together in a small bowl until combined. Set aside.

For the chicken: Place the cut chicken in a large bowl. Add the1/2 cup water, oyster sauce, sesame oil and chicken powder. Massage the chicken for about 30 seconds to work the seasonings in. Mix the cornstarch and flour well in a second large bowl. Dredge the marinated chicken a few pieces at a time into the flour mixture, rolling until each piece is well coated, then place the chicken on a baking sheet and let rest at least 10 minutes. Reserve the leftover flour mixture in the bowl.

Meanwhile, preheat the frying oil in a large wok or skillet to 375 degrees F on a deep-fry thermometer.

Once you’re ready to fry, add the 1 cup water to the remaining flour mixture in the bowl to make a batter. Roll the chicken pieces back into the batter and deep fry in batches until golden brown and crispy, 4 to 6 minutes per batch. Transfer the fried chicken to a rack set over a baking sheet to drain.

To assemble: Heat another wok or large skillet over high heat. Add the oil. When you see the first whisps of white smoke, stir in the garlic and ginger and cook for about 30 seconds until fragrant. Add the sesame sauce to the hot pan and bring to a rolling boil. Stir and scrape down the sides until the sauce is thick enough to coat the back of a spoon. Stir in the fried chicken, sesame oil and the toasted sesame seeds. Fold until the sauce coats the chicken completely. Serve hot.

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