1Mix the cut-up chicken thighs with corn starch, flour, salt, and one beaten egg until well combined.
2Heat oil on the stove to 350-375 degrees Fahrenheit.
3Fry the chicken pieces for two to three minutes per side until nice and crunchy.
4Remove the chicken and let it rest for one minute.
5Drop the chicken back into the hot oil and fry for another two minutes (double fry) to make it extra crispy.
6In a separate bowl, combine soy sauce, honey, ketchup, brown sugar, minced garlic, corn starch, rice vinegar, and sesame seeds. Mix until you achieve the desired consistency.
7Place a pan on the stove over medium heat and add the prepared sauce.
8Let the sauce thicken.
9Add the double-fried chicken to the pan with the thickened sauce.
10Sauté the chicken in the sauce for two minutes, allowing the sauce to act as a glaze and cling to the chicken.
11Plate the sesame chicken.
12Garnish with more sesame seeds and green onions if desired.
Ingredients
0.5 lb chicken thighs cut up
2 tbsp corn starch
2 tbsp flour
1 pinch salt to taste
1 beaten egg
panko
oil
0.25 cup soy sauce
0.25 cup honey
0.25 cup ketchup
2 tbsp brown sugar
2 minced or plain cloves of garlic
1 tbsp corn starch
2 tbsp rice vinegar
2 tbsp sesame seeds
sesame seeds for garnish
green onions for garnish
Equipment
stovepanplate
Tips
Use panko for extra crunch if desired.
Double frying the chicken makes it extremely crispy.
Serve with white rice, fried rice, egg noodles, or as an appetizer.