Sesame chicken

Crispy and packed with flavor – Chinese sesame chicken is a favorite that combines sweetness, saltiness, and heat. The fried chicken is tossed in a rich sauce with garlic, chili, and sesame, and served with broccoli and rice.

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Chicken

21 oz (600 g) chicken breast, cut in 1-inch cubes (See tip 1 below)

Marinade

½ tbsp (7 ½ ml) light Chinese soya sauce

½ tbsp (7 ½ ml) dark Chinese soya sauce

½ egg, beaten

2 tbsp (30 ml) cornstarch

½ tsp (5 ml) salt

2 tsp (10 ml) chicken bouillon powder

2 tsp (10 ml) white pepper

2 tbsp (30 ml) oyster sauce

2 tbsp (30 ml) water

½ tsp (2 ½ ml) MSG (See note 1 below)

Vegetables

1 ¼ cups (300 ml) sweet bell pepper, washed, deseeded, and thinly sliced

2 Serrano or jalapeño chilies, halved, deseeded, and thinly sliced

4 scallions (spring onions), thinly sliced

6 garlic cloves, smashed and finely chopped

3–6 dried whole chilies, stems removed

3 tbsp (45 ml) white sesame seeds, roasted

Canola oil or other neutral oil for deep frying (See tip 2 below)

Batter

½ cup (120 ml) all-purpose flour

6 tbsp (90 ml) cornstarch

1 tsp (5 ml) salt

2 tsp (10 ml) baking powder

9–10 tbsp (135-150 ml) water

1 egg, beaten

1 tsp (5 ml) Canola oil

Sauce

2 tbsp (30 ml) light soy sauce

2 tbsp (30 ml) oyster sauce

1 tsp (5 ml) dark Chinese soy sauce

6 tbsp (90 ml) water

4 tbsp (60 ml) rice vinegar

6 tbsp (90 ml) sugar

1 tbsp + 1 tbsp (15 ml + 15 ml) sesame oil

2 tsp (10 ml) Canola oil

2 tsp (10 ml) potato starch

6 tbsp (90 ml) water

Broccoli

4 ¼ cup (1000 ml) of water

1 tsp (5 ml) Canola oil

1 tsp (5 ml) salt

6 oz (150 g) broccoli, cut into florets

Sauce for broccoli

1 tbsp (15 ml) Canola oil

5–6 garlic cloves, finely chopped

2 tbsp (30 ml) oyster sauce

1 tbsp (15 ml) fish sauce

1 tsp (5 ml) sugar

1 tsp (5 ml) white pepper

2 tsp (10 ml) potato starch

2 tbsp (30 ml) water

How to make it

1. Start by preparing all ingredients that need to be peeled, chopped, sliced, or roasted. Place them in separate bowls and set aside.

21 oz (600 g) chicken breast, cut in 1-inch cubes * See tip 1 below

1 ¼ cups (300 ml) sweet bell pepper, washed, deseeded, and thinly sliced

2 Serrano or jalapeño chilies, halved, deseeded, and thinly sliced

4 scallions (spring onions), thinly sliced

6 garlic cloves, smashed and finely chopped

3–6 dried whole chilies, stems removed

3 tbsp (45 ml) white sesame seeds, roasted

6 oz (150 g) broccoli, cut into florets

5–6 garlic cloves, finely chopped

Batter for frying

2. In a medium bowl, measure and mix together the all-purpose flour and cornstarch. Add the salt and baking soda and mix well.

½ cup (120 ml) all-purpose flour

6 tbsp (90 ml) cornstarch

1 tsp (5 ml) salt

2 tsp (10 ml) baking powder

3. Add the water one tablespoon at a time, stirring until the batter is smooth. It should be runny but not too thin.

9–10 tbsp (135-150 ml) water

4. Add half the beaten egg and mix it in. Set aside the other half of the egg. Finally, add the canola oil and stir to combine.

1 egg, beaten

1 tsp (5 ml) Canola oil

Marinade:

5. In a large bowl, mix together all the marinade ingredients. Add the chicken and mix well.

½ tbsp (7 ½ ml) light Chinese soya sauce

½ tbsp (7 ½ ml) dark Chinese soya sauce

½ egg, beaten

2 tbsp (30 ml) cornstarch

½ tsp (5 ml) salt

2 tsp (10 ml) chicken bouillon powder

2 tsp (10 ml) white pepper

2 tbsp (30 ml) oyster sauce

2 tbsp (30 ml) water

½ tsp (2 ½ ml) MSG (See note 1 below)

21 oz (600 g) chicken breast, cut in 1-inch cubes (See tip 1 below)

6. Add half of the remaining beaten egg and massage the marinade into the chicken using your hands.

¼ egg, beaten

Sauce

7. In a small bowl, measure and mix together the light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, water, sesame oil, and canola oil. Whisk well and set aside.

2 tbsp (30 ml) light soy sauce

2 tbsp (30 ml) oyster sauce

1 tsp (5 ml) dark Chinese soy sauce

6 tbsp (90 ml) water

4 tbsp (60 ml) rice vinegar

6 tbsp (90 ml) sugar

1 tbsp (15 ml) sesame oil

2 tsp (10 ml) Canola oil

8. In another small bowl, mix together the potato starch and water to make a slurry. Set aside.

2 tsp (10 ml) potato starch

6 tbsp (90 ml) water

Broccoli

9. Bring water to a boil. Add canola oil and salt. Add the broccoli florets, reduce the heat, and simmer for 40 seconds. Drain the water and place the broccoli into ice water. Set aside.

4 ¼ cup (1000 ml) of water

1 tsp (5 ml) Canola oil

1 tsp (5 ml) salt

6 oz (150 g) broccoli, cut into florets

10. In a small bowl, mix together oyster sauce, fish sauce, sugar, and white pepper.

2 tbsp (30 ml) oyster sauce

1 tbsp (15 ml) fish sauce

1 tsp (5 ml) sugar

1 tsp (5 ml) white pepper

11. In a separate bowl, mix together potato starch and water to make a slurry.

2 tsp (10 ml) potato starch

2 tbsp (30 ml) water

12. Heat canola oil in a small wok and add garlic. Stir-fry for 30–40 seconds.

1 tbsp (15 ml) Canola oil

5–6 garlic cloves, finely chopped

13. Add the sauce and simmer while stirring for 1 minute. Stir the potato starch slurry and add it in a thin stream while stirring constantly. Let simmer for another minute. Set aside.

Frying the Chicken

14. Pour oil into a wok for deep frying and heat it to 325°F (165°C). If you don’t have a thermometer, dip a wooden chopstick into the oil — if small bubbles form around the tip, the oil is ready. While

the oil is heating, pour the batter over the marinated chicken and mix well so every piece is fully coated.

Canola oil or other neutral oil for deep frying *Se Tip 1 below

Marinated chicken

Batter for frying

15. Once the oil has reached 165°C, add the chicken in batches. Stir after 1½ minutes to prevent sticking. Remove the chicken with a slotted spoon after 2½ minutes and place it on a wire rack to drain. Repeat with the remaining chicken.

16. Heat the oil to 370°F (185°C) and fry the chicken again in batches. Make sure the oil returns to the correct temperature before each batch. Drain the chicken on a rack.

17. Strain the used oil into a heatproof bowl and set aside. Wipe out the wok with paper towels and add 1 teaspoon of the frying oil. Heat to medium.

18. Add garlic and dried chilies and stir-fry for 30–40 seconds. Add the sauce and stir continuously for 30 seconds. Reduce the heat, taste, and adjust seasoning if needed.

1 tsp oil

6 garlic cloves, smashed and finely chopped

3–6 dried whole chilies, stems removed

19. Stir the potato starch slurry and gradually add it to the sauce while stirring constantly for about 1 minute. Turn off the heat and stir in sesame oil.

Starch slurry

1 tbsp (15 ml) sesame oil

20. Immediately add the fried chicken, bell pepper, scallions (reserving a little for garnish), and fresh chili to the sauce and mix well. Add some of the sesame seeds and transfer everything to a serving dish.

Fried chicken

1 ¼ cups (300 ml) sweet bell pepper, washed, deseeded, and thinly sliced

2 Serrano or jalapeño chilies, halved, deseeded, and thinly sliced

4 scallions, thinly sliced

3 tbsp (45 ml) white sesame seeds, roasted

21. Sprinkle with the remaining sesame seeds and reserved scallions.

Scallions, thinly sliced

White sesame seeds, roasted

22. Heat up the broccoli sauce and toss in the broccoli florets until heated through.

Blanched broccoli florets

Broccoli sauce

23. Serve the sesame chicken with the broccoli and steamed rice.

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Tip & tricks

Tip 1: To make chicken breast tender, you should cut across the grain, that is, along the long side of the fillet. This breaks up the muscle fibers, which makes the meat more tender. If you cut the chicken breast across (perpendicularly), it becomes tough because the fibers remain intact.

Tip 2: Using peanut oil for frying minimizes smell.

Note 1: MSG, also known as monosodium glutamate or simply glutamate, is the umami flavor in powdered form. MSG is a very common seasoning and flavor enhancer in Asian cuisine and goes well with everything. It is an approved additive in Sweden and is also labeled as E-621. Chemically, it is the

salt of glutamic acid, produced microbiologically through fermentation. Only very small doses are needed to enhance the flavor.