Sesame Chicken

also called sesame chicken · honey sesame chicken · 芝麻雞 · zhi ma ji

The table

1 1/2 lb(680 g; boneless, cut in 1-in pieces)chicken thighsvelvet, rest 30 mindredge dry, shake off the loosefry 350°F 5 min, again at 375°F 2 mintoss, scatter the seeds
1egg white
1 TbsShaoxing wine
1 Tbslight soy sauce
1/4 tspbaking soda
3/4 cup(90 g)cornstarch
4 cups(950 mL)peanut oil
1/2 cup(120 mL)chicken stockstir the glaze smoothsimmer the aromatics 1 min
1/4 cup(50 g)sugar
2 Tbsdark soy sauce
1 Tbsrice vinegar
1 Tbstoasted sesame oil
2 tspcornstarch
2 cloves(minced)garlic
2 tsp(grated)fresh ginger
2 Tbstoasted sesame seeds
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1velvet, rest 30 min

2stir the glaze smooth

3simmer the aromatics 1 min

goes in with what step 2 made

4dredge dry, shake off the loose

goes in with what step 1 made

5fry 350°F 5 min, again at 375°F 2 min

goes in with what step 4 made

6toss, scatter the seeds

goes in with what steps 3 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 37 min3 of 6 steps give no time
Needs you
about 7 min
If you get it wrong
Narrow — the double fry cooks it and crisps it, and neither leg can cover for the other in a single pass
What you'll wash
Five things — the wok, a bowl to velvet in, a dish to dredge in, a rack to drain on, a bowl for the glaze
Does it keep
Not at all — the double fry buys about ten minutes of crunch; a reheat is dry chicken in a soft shell

  1. velvet, rest 30 min

    30 minwalk awayfrom the start

  2. stir the glaze smooth

    not timedfrom the start

  3. simmer the aromatics 1 min

    1 minwalk awayfrom the start

  4. dredge dry, shake off the loose

    not timed30 min in

  5. fry 350°F 5 min, again at 375°F 2 min

    7 minneeds you30 min in

  6. toss, scatter the seeds

    not timed37 min in

You'll need wok

Goes with

See how it is written
>> title: Sesame Chicken
>> category: Stir-Fries
>> tags: chicken, sesame, chinese, deep-fry, wok
>> counters: Takeout Counter
>> aka: sesame chicken, honey sesame chicken, 芝麻雞, zhi ma ji
>> pairs-with: egg-fried-rice
>> servings: 4
>> time: 1 hr
>> slack: narrow — the double fry cooks it and crisps it, and neither leg can cover for the other in a single pass
>> washing-up: the wok, a bowl to velvet in, a dish to dredge in, a rack to drain on, a bowl for the glaze
>> capacity: 2 — four cups of oil in the wok, fry
>> keeps: not at all — the double fry buys about ten minutes of crunch; a reheat is dry chicken in a soft shell

>> step: velvet, rest 30 min
Toss @chicken thighs{1 1/2%lb}(680 g; boneless, cut in 1-in pieces) with @egg white{1}, @Shaoxing wine{1%Tbs}, @light soy sauce{1%Tbs}, and @baking soda{1/4%tsp}, then ~rest{30%min} in the fridge.

>> step: dredge dry, shake off the loose
Dredge @&(~1)velveted chicken{} in @cornstarch{3/4%cup}(90 g), piece by piece, shaking off what does not cling.

>> step: fry 350°F 5 min, again at 375°F 2 min
Fry @&(~1)coated chicken{} in @peanut oil{4%cups}(950 mL) in two batches at 350°F (175°C) for ~fry{5%min}, rest them on a rack, then return every piece to the oil at 375°F (190°C) for ~fry{2%min}.

>> step: stir the glaze smooth
Stir @chicken stock{1/2%cup}(120 mL), @sugar{1/4%cup}(50 g), @dark soy sauce{2%Tbs}, @rice vinegar{1%Tbs}, @toasted sesame oil{1%Tbs}, and @cornstarch{2%tsp} smooth in a bowl.

>> step: simmer the aromatics 1 min
Simmer @&(~1)glaze{} with @garlic{2%cloves}(minced) and @fresh ginger{2%tsp}(grated) in a #wok{} for ~simmer{1%min}, until it is glossy and coats a spoon.

>> step: toss, scatter the seeds
Toss @&(~3)fried chicken{} through @&(~1)glaze{} off the heat and scatter @toasted sesame seeds{2%Tbs} over it.