Sesame Chicken
This Baked Sesame Chicken delivers the satisfying crunch of takeout-style sesame chicken but with a healthier twist. Instead of deep frying, the chicken is oven-baked to golden perfection and tossed in a rich, savory-sweet sesame sauce that’s bursting with flavor.
Ingredients
- For the Chicken:
- Boneless skinless chicken thighs – cut into 1-inch (3 cm) pieces
- All-purpose flour – for a light yet crisp coating
- Cornstarch – enhances crispiness and helps the coating adhere
- Sesame paste – imparts a deep nutty essence
- Shaoxing wine – enriches the chicken with subtle complexity
- Toasted sesame seeds – provide a crunchy texture and aromatic depth
- Freshly ground white pepper – adds mild heat and warmth
- Salt – enhances the overall flavor
- For the Sauce:
- Canola oil – a neutral base for sautéing
- Garlic minced – infuses the sauce with robust, aromatic flavor
- Shaoxing wine – deepens the umami profile
- Chicken stock – forms the foundation of the sauce
- Rice wine vinegar – introduces a slight tang for balance
- Soy sauce & dark soy sauce – build rich savory depth
- Sugar – brings the signature sweetness to the sauce
- Sesame oil – imparts a bold nutty finish
- Cornstarch slurry cornstarch mixed with water – thickens the sauce to a glossy consistency
- Scallions chopped – provide a fresh, vibrant garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with cornstarch, sesame paste, Shaoxing wine, and salt. Let the mixture rest for 20 minutes to absorb the flavors. Meanwhile, mix the flour, sesame seeds, and white pepper in a separate dish. Preheat the oven to 475°F (250°C).
- Prepare for Baking: Once marinated, mix the chicken again to ensure even coating. Dredge each piece in the dry flour mixture, ensuring a light, even layer. Arrange the coated chicken pieces on a parchment-lined or nonstick foil-lined baking sheet. Bake on the top rack for 8 minutes. Flip each piece, then broil on low for an additional 3 minutes until golden and crisp. Remove from the oven.
- Make the Sauce: Heat a wok or skillet over medium heat and add canola oil and minced garlic. Stir for a few seconds, then pour in the Shaoxing wine. After another few seconds, incorporate the chicken stock, rice wine vinegar, soy sauces, sugar, and sesame oil, bringing everything to a gentle simmer.
- Thicken and Combine: While stirring continuously, gradually add the cornstarch slurry to the simmering sauce. Allow it to cook for about 20 seconds, or until thick enough to coat a spoon. Add the baked chicken pieces along with the chopped scallions, tossing everything together until evenly coated in the sauce.
Notes
Garnish with additional toasted sesame seeds if desired, and serve hot over steamed rice or alongside stir-fried vegetables.