Sesame chicken

Prepared 0 of 6 steps

1. 01

   Cut and season the chicken

   Pat the chicken dry and cut into cubes about 2 cm across. Mix with the salt and beaten egg. Mince the garlic and ginger separately so they are ready to go into the sauce.

2. 02

   Prepare the coating and sauce

   Set aside 10 g of cornstarch for the sauce, evenly coat the chicken with the rest. In a bowl, mix soy sauce, honey, rice vinegar, ketchup, sesame oil, 60 ml water, garlic and ginger.

3. 03

   Cook the chicken

   Heat the vegetable oil to 175 °C in a deep saucepan. Fry the chicken in batches for 4–5 minutes until golden and 74 °C in the centre. Transfer to a rack; keep raw and cooked chicken separate.

4. 04

   Toast the sesame seeds

   In a separate dry pan, toast the sesame seeds for 1-2 minutes, stirring constantly until a light nutty aroma develops. Transfer to a bowl immediately: smaller seeds continue to darken on hot metal.

5. 05

   Reduce the sauce

   Pour the sauce into a clean wide pan and bring to a boil. Mix 10 g of cornstarch with 30 ml cold water, stir well and pour in. Simmer for about 1 minute until smooth and glossy.

6. 06

   Coat the meat with the sauce

   Add hot chicken to the sauce and quickly toss a few times. Sprinkle with toasted sesame seeds, distribute over the surface, and serve immediately without letting it sit in the sauce for long to prevent the coating from becoming soggy.