Crispy Sesame Chicken

30 mins
Serves 1
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Directions

  1. 1Season the chicken with chicken powder, MSG, sugar, white pepper, baking soda, garlic, ginger, sesame oil, Chinese cooking wine, and cornstarch.
  2. 2Season the chicken with chicken powder, MSG, sugar, white pepper, baking soda, garlic, ginger, sesame oil, Chinese cooking wine, and cornstarch.
  3. 3Season the chicken with chicken powder, MSG, sugar, white pepper, baking soda, garlic, ginger, sesame oil, Chinese cooking wine, and cornstarch.
  4. 4For the sauce, combine water, soy sauce, rice wine vinegar, sesame oil, oyster sauce, brown sugar, chicken powder, sesame seeds, and cornstarch.
  5. 5For the sauce, combine water, soy sauce, rice wine vinegar, sesame oil, oyster sauce, brown sugar, chicken powder, sesame seeds, and cornstarch.
  6. 6For the sauce, combine water, soy sauce, rice wine vinegar, sesame oil, oyster sauce, brown sugar, chicken powder, sesame seeds, and cornstarch.
  7. 7For the wet batter, combine cornstarch, self-raising flour, and cold water.
  8. 8For the wet batter, combine cornstarch, self-raising flour, and cold water.
  9. 9For the wet batter, combine cornstarch, self-raising flour, and cold water.
  10. 10Dunk the chicken into the wet batter.
  11. 11Dunk the chicken into the wet batter.
  12. 12Dunk the chicken into the wet batter.
  13. 13Fry the chicken until golden brown and crispy.
  14. 14Fry the chicken until golden brown and crispy.
  15. 15Fry the chicken until golden brown and crispy.
  16. 16In a pan, sauté the garlic for 1 minute.
  17. 17In a pan, sauté the garlic for 1 minute.
  18. 18In a pan, sauté the garlic for 1 minute.
  19. 19Pour in the sauce and once the sauce thickens, add the chicken back.
  20. 20Pour in the sauce and once the sauce thickens, add the chicken back.
  21. 21Pour in the sauce and once the sauce thickens, add the chicken back.
  22. 22Toss until everything is coated with the sauce.
  23. 23Toss until everything is coated with the sauce.
  24. 24Toss until everything is coated with the sauce.
  25. 25Serve with hot steamed rice and enjoy.
  26. 26Serve with hot steamed rice and enjoy.
  27. 27Serve with hot steamed rice and enjoy.

Ingredients

  • 450 g chicken thigh
  • 450 g chicken thigh
  • 450 g chicken thigh
  • 1 tsp chicken powder
  • 1 tsp chicken powder
  • 1 tsp chicken powder
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp Chinese cooking wine
  • 1 tbsp Chinese cooking wine
  • 1 tbsp Chinese cooking wine
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 2 tbsp sesame oil
  • 2 tbsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 0.5 tsp chicken powder
  • 0.5 tsp chicken powder
  • 0.5 tsp chicken powder
  • 0.33 tsp sesame seeds
  • 0.33 tsp sesame seeds
  • 0.33 tsp sesame seeds
  • 0.5 tbsp cornstarch
  • 0.5 tbsp cornstarch
  • 0.5 tbsp cornstarch
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 0.5 cup self-raising flour
  • 0.5 cup self-raising flour
  • 0.5 cup self-raising flour
  • 0.5 cup cold water
  • 0.5 cup cold water
  • 0.5 cup cold water

Equipment

pantongsstrainerwhisk