Sesame chicken
| Servings | 4 |
|---|---|
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
This is a Korean-style chicken recipe – the chicken is coated in a light batter and fried, then cooked in a sweet and sticky soy-based sauce. It's pretty sweet and salty, so not one for every day – but it's delicious.
Equipment
- Large frying pan
Ingredients
For the sauce
- 120ml soy sauce
- 120ml chicken stock
- 3 tbsp dark brown sugar
- 1 tbsp cornflour
- 2 tbsp cider or white wine vinegar
- 1 tsp toasted sesame oil
- 3 cloves garlic, minced
- 0.25 tsp powdered ginger
- 2 tsp sesame seeds
- 2 tsp red chilli flakes
For the chicken
- 500g boneless, skinless chicken thighs
- 3 tbsp cornflour
- 0.5 tsp salt
- 1 large egg
- black pepper to taste
Directions
- First, prepare the sauce – just combine all of the ingredients thoroughly and set aside.
- Prepare the batter – whisk together the cornflour, salt and egg, and season with pepper. Cut the chicken thighs into bite-sized pieces, drop into the batter, and mix well.
- In the frying pan, heat about 1 tablespoon of oil. Place the chicken into the pan, piece by piece, making sure it makes good contact with the pan. Leave plenty of space for each piece – you will want to do this in two or three batches, adding more oil as required. Turn each piece a couple of times, until they are golden brown and cooked through.
- When all of the chicken is cooked, add it all back to the pan, whisk the sauce to ensure it's still combined, and then pour it over the chicken.
- Simmer on a gentle heat, stirring periodically, until the sauce has thickened. Remove from the heat and serve.