Crispy yet juicy sesame chicken coated in a balanced sauce of sweet, sour, and spicy flavors. Double-fried to achieve restaurant-quality crispy exterior while maintaining tender juicy interior.
serrano pepperoptional; add more if you prefer more heat1
garlic cloves3
dried chili peppers3
all-purpose flour4 tbsp
cornstarch3 tbsp
baking powder2 tsp
salt½ tsp
waterfor batter, add gradually until desired consistency
6½ tbsp
eggbeaten1
oilfor batter, plus 1 tbsp for sauce, plus oil for deep frying1 tsp
cornstarchfor marinating chicken1 tbsp
saltfor marinating1 tsp
chicken bouillon powder1 tsp
white pepper powder¼ tsp
oyster saucefor marinating1 tbsp
waterfor marinating1 tbsp
light soy saucefor sauce1 tbsp
oyster saucefor sauce1 tbsp
dark soy sauce2 tsp
rice vinegar2 tbsp
sugar3 tbsp
waterfor sauce, add more 1 tbsp if needed3 tbsp
potato starchfor slurry, add more if needed1 tbsp
waterfor slurry2 tbsp
broccolifor garnish, optional; add 1 tsp oil and 1 tsp salt to water to keep vivid green~2½ cupsest.
white sesame seedsfor toasting and garnish~3 tbspest.
sesame oilfor finishing sauce1 tbsp
Steps
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1
Slice the red bell pepper into strips. Remove the stem, seeds, and white pith from the serrano pepper, then cut into strips. Smash garlic cloves, peel, and mince. Remove stems from dried chili peppers.
2
Combine flour, cornstarch, and baking powder; the cornstarch creates crispness while the baking powder helps the coating puff up. Add salt, then gradually mix in water to reach a consistency slightly thinner than pancake batter. Add half a beaten egg and 1 tsp oil to finish the batter.
3
Horizontally split any thick portions of the chicken breast. Cut into 1-inch-thick strips, then rotate and cut into cubes.
4
Coat the chicken with cornstarch, salt, chicken bouillon powder, white pepper, oyster sauce, and water. Massage thoroughly with your hands to help the chicken absorb the marinade, then mix in a quarter of a beaten egg.
5
Combine light soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, and water. Taste and adjust sweetness and tartness to achieve a balanced sweet, sour, and spicy profile.
6
Mix potato starch with water to create a slurry and set aside.
7
Blanch broccoli in boiling salted and oiled water for 30-40 seconds, then immediately transfer to ice water to stop cooking and preserve its vibrant green color.
8
Toast white sesame seeds in a wok on low heat at about 200°F, stirring constantly to prevent burning. Once they turn golden brown, remove from heat and continue stirring for about 30 seconds.
9
Heat oil to 325°F; test with a wooden chopstick—if small bubbles form around it, the oil is ready. Pour the batter over the marinated chicken and mix until each piece is evenly coated.
10
Gently place chicken into the oil close to the surface to avoid splashing. Don't overcrowd the wok; pieces must have space. After the chicken floats and the crust firms up, gently separate the pieces. After about 2.5 minutes total when they turn golden, remove the first batch. Repeat with the second batch.
11
Reheat the oil to at least 350°F, ideally 370°F. Add all the previously fried chicken back in and fry each batch for 40-50 seconds until a beautiful golden brown. This second fry drives out moisture and makes the chicken crispier and less greasy.
12
Pour out the hot oil and wipe the wok clean.
13
Add 1 tbsp of reserved frying oil on medium heat. Stir-fry garlic and dried chili peppers for 40-50 seconds until fragrant.
14
Pour in the prepared sauce and heat through, stirring constantly. Taste to adjust. Reduce heat to low and drizzle in the slurry while stirring constantly until the sauce reaches desired thickness. Add about 1 tbsp water if too thick.
15
Generously add 1 tbsp of sesame oil and mix well to complete the sauce.
16
Add the fried chicken and red bell pepper, then gently toss everything together (no need to reheat). Sprinkle generously with the toasted sesame seeds and gently toss to combine.
17
Plate the sesame chicken and top with additional toasted sesame seeds. Arrange the blanched broccoli as a healthy, colorful garnish on the side.
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