Description
A comforting dish of crispy chicken coated in a sweet and savory sesame sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
- ¼ cup water
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- Toasted sesame seeds (for garnish)
- ½ cup ketchup
- ½ cup water (for the sauce)
- ½ cup granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon cornstarch (for the sauce)
- 1 tablespoon light sodium soy sauce
- ½ teaspoon dark soy sauce (optional for color)
- 1 stalk green onion (cut into thin slices; greens and whites separated)
- Oil (as needed for cooking and frying)
Instructions
- Marinate the chicken thighs: In a large mixing bowl, combine the chicken pieces, ¼ cup water, baking soda, and salt. Vigorously mix until the chicken absorbs most of the water. Once absorbed, add the eggs and mix well. Follow with the cornstarch, stirring until no dry cornstarch remains, then incorporate the oil until evenly combined.
- Heat the oil: In a wok or tall pan, add about 2 to 3 inches of oil. Heat the oil until it reaches 375°F.
- Prepare the sauce: While the oil heats, in a bowl or measuring cup, combine the ketchup, ½ cup water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce. Mix well and set aside.
- Fry the chicken: Once the oil is hot, gently place the marinated chicken pieces into the oil one at a time, ensuring an even layer. Avoid overcrowding—fry in batches if needed! Cook for about 4 to 5 minutes, stirring occasionally. Remove the chicken and let it drain for 2 to 3 minutes.
- Double fry for crispiness: Return the heat to 375°F and add the drained chicken back into the oil for a second fry. Cook for another 5 to 6 minutes, or until golden brown and crispy. Drain on paper towels.
- Make the sauce: In a wok or large pan over medium heat, add a splash of oil. Toss in the white parts of the green onions and stir-fry for 10 to 15 seconds until fragrant. Pour in the sauce and let it bubble, stirring frequently until thickened.
- Toss the chicken: Add the fried chicken pieces to the sauce. Stir and toss until well coated.
- Serve: Serve immediately alongside fluffy white rice or fried rice, garnished with toasted sesame seeds and green onion.
Notes
Marinate the chicken up to 24 hours in advance for extra flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg