Go Back
+ servings
Crispy Sesame Chicken (without Deep Frying)

Crispy Sesame Chicken (without Deep Frying)

4.78 from 9 votes
Make ultra-flavorful restaurant-style crispy sesame chicken without a ton of sugar or deep frying.
{Gluten Free Adaptable}
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main
Cuisine: chinese american
Keyword: takeout
Servings: 4
Author: Maggie Zhu

Ingredients

  • 1 lbs (450 g) chicken thighs , cut to bite-size chunks
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 egg , beaten
  • 1/2 cup cornstarch

Sauce

  • 1/2 cup chicken stock
  • 2 tablespoons Shaoxing wine (or dry sherry for gluten-free)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons Chinkiang vinegar (or rice vinegar for gluten-free)
  • 4 tablespoons sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 1 tablespoon sesame seeds , toasted

Cook

  • 1/4 to 1/3 cup vegetable oil
  • 2 cloves garlic , minced
  • 2 green onions , sliced

Instructions

  • Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
  • Combine all the sauce ingredients in a small bowl and set aside.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  • Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic and green onion. Stir fry a few seconds to release the aroma.
  • Stir the sauce again to thoroughly dissolve the cornstarch. Add to the pan and cook until thickened.
  • Add the chicken back into the pan and stir to mix well.
  • Transfer to a plate and serve hot over steamed rice.

Nutrition

Serving: 1serving, Calories: 448kcal, Carbohydrates: 29g, Protein: 18.5g, Fat: 28.2g, Saturated Fat: 6.3g, Cholesterol: 98mg, Sodium: 613mg, Fiber: 0.7g, Sugar: 12.5g