Sesame Chicken

Method

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1. Toast the sesame seeds in a dry pan over medium heat for 3 minutes, shaking constantly, until they are golden and smell nutty. Tip out immediately.

   Mark done Start 3 min timer

2. Toss the chicken with the egg and soy sauce and leave 15 minutes.

   Mark done

3. Combine the cornflour, flour and baking powder and dredge each piece thickly, pressing so the coating clings in rough patches.

   Mark done

4. Heat the oil to 170°C / 340°F and fry in batches for 4 minutes until pale. Rest on a rack for 3 minutes.

   Mark done Start 4 min timer

5. Raise the oil to 195°C / 385°F and fry each batch a second time for 90 seconds until deep gold. Drain.

   Mark done Start 90 sec timer

6. Simmer the soy, honey, vinegar, brown sugar, stock, garlic and ginger in a wok for 4 minutes.

   Mark done Start 4 min timer

7. Stir in the cornflour slurry and cook 1 minute until glossy and thick enough to coat a spoon, then take off the heat and stir in the sesame oil.

   Mark done

8. Return the wok to the heat, add the chicken, and toss for 30 seconds. Finish with the toasted seeds and spring onions and serve at once.

   Mark done Start 30 sec timer

Chef’s Tips

• Sesame seeds burn in the time it takes to answer a message. Stand over the pan and tip them out the second they colour.
• If the glaze tightens too much, loosen it with a splash of stock rather than water, which dilutes the flavour.
• A tablespoon of chilli crisp stirred in at the end turns this into a very good spicy version.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Egg fried rice
• Steamed broccoli or pak choi
• Cold beer

Storage & Reheating

Refrigerate up to 3 days. Reheat the chicken uncovered at 200°C / 390°F for 8 minutes and re-toss in gently warmed sauce.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.