Matt's Recipe Book

Sesame chicken

Prep time30 minutes
Cooking time30 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.


  • Large frying pan


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


  1. First, prepare the sauce – just combine all of the ingredients thoroughly and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Simmer on a gentle heat, stirring periodically, until the sauce has thickened. Remove from the heat and serve.