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“Take-Out” Sesame Ginger Chicken

This “Take-Out” Sesame Ginger Chicken recipe is easy to make and easier to serve. It is perfectly crisp and light, just like the original.
Prep Time15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 -6
Calories: 842kcal
Author: Sandra

Ingredients

  • 2 1/4 - 1/2 pounds chicken thighs
  • 1 1/4 cup cornstarch
  • 6 tablespoon sesame oil
  • 3 tablespoon sugar
  • vegetable oil
  • 5 tablespoons minced garlic
  • 2 1/2 tablespoon minced ginger
  • 8 tablespoons rice wine or white wine will work
  • 4 1/2 tablespoons hoisin sauce
  • 8 tablespoons low-sodium soy sauce
  • 3 tablespoons honey
  • 3 tablespoons sesame chili sauce
  • 1 teaspoon red chili sauce found in the Asian aisle at your grocery store
  • 1 lemon zest and juice
  • toasted sesame seeds for garnish, optional
  • scallions for garnish, optional
  • rice for serving

Instructions

  • Combine sesame oil, sugar, 2 tablespoons soy sauce, and pepper. Toss in the chicken and coat, cover, place in the refrigerator to marinate for 1 hour.
  • Add the cornstarch to a shallow baking dish. Dredge each piece of chicken in the cornstarch, shaking off any excess. Set on baking sheet, and continue to coat the rest of the chicken, make sure not to overlap on the sheet.
  • Fill a Dutch oven or high-sided sauté pan with enough oil to completely submerge the chicken pieces. Heat over high to 375 degrees F, I use a candy thermometer to check. You can also add a drop of water to the oil- if it bubbles and splatters then it is ready. Once heated, reduce heat to medium-high.
  • Add your chicken in batches to not overcrowd the pan, deep fry the chicken until golden brown, about 3 minutes. I do about 4 batches. Place the finished chicken on a paper towel-lined plate or baking sheet.
  • In a large sauté pan, heat 1 tablespoon vegetable oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Add the rice (white) wine, hoisin, soy sauce, honey, and the chili sauce; bring to a simmer.
  • In a measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup cold water (to avoid lumps) and whisk until combined. Add to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste, add a little more heat by adding red chili sauce, we like to add more soy and honey.
  • Coat the chicken in the sauce. Add the lemon zest and juice, optional – we don’t do this unless we are having guest over.
  • Garnish with toasted sesame seeds and scallions. Serve with rice, and enjoy!

Notes

Adapted from Food Network, Kelsey Nixon

Nutrition

Calories: 842kcal | Carbohydrates: 81g | Protein: 53g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 242mg | Sodium: 2236mg | Potassium: 834mg | Fiber: 2g | Sugar: 30g | Vitamin A: 60IU | Vitamin C: 20.4mg | Calcium: 75mg | Iron: 3.6mg