Crispy Sesame Chicken

Name: Crispy Sesame Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6
Ingredients: 1 ¾ - 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces; ⅓ cup oyster sauce, divided; 1 tablespoon dry Sherry or rice wine, divided; 1 tablespoon toasted sesame oil, divided; 1 tablespoon vegetable oil, plus more for frying; 4 large garlic cloves, minced; 2 tablespoons tomato paste; ¼ cup lightly packed light brown sugar; 3 tablespoons rice vinegar; 2 teaspoons soy sauce; 3/4 teaspoon crushed red pepper flakes or Korean red pepper; 2 large eggs; One packet of Asian Tempura batter mix; Kosher salt; 2 tablespoons toasted sesame seeds, divided; Steamed rice, for serving; 2 scallions (white and green parts), thinly sliced on the bias

Calling all Sesame Chicken fans: With Asian Tempura seasoned batter mix, your favorite takeout dish is easy to prepare at home–and we think it’s even tastier.

Sizzling the garlic until it’s golden brown and frying the tomato paste until it infuses the oil with a deep brick red color creates an incredibly flavorful sauce. For the best results, use an instant read digital thermometer to ensure the oil is at temp for each batch.

Crispy Sesame Chicken

Rated 4.6 stars by 5 users

Servings

4-6

Prep Time

10 minutes

Cook Time

30 minutes

If you don’t have dry Sherry or rice wine on hand, feel free to use sake, mirin, or even dry white wine instead. In addition to steamed rice, round out this sweet-and-savory winner with your favorite green vegetable.

Ingredients

For the chicken

1 ¾ - 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
⅓ cup oyster sauce, divided
1 tablespoon dry Sherry or rice wine, divided
1 tablespoon toasted sesame oil, divided

For the sauce

1 tablespoon vegetable oil, plus more for frying
4 large garlic cloves, minced
2 tablespoons tomato paste
¼ cup lightly packed light brown sugar
3 tablespoons rice vinegar
2 teaspoons soy sauce
3/4 teaspoon crushed red pepper flakes or Korean red pepper
2 large eggs
One packet of Asian Tempura batter mix
Kosher salt
2 tablespoons toasted sesame seeds, divided
Steamed rice, for serving
2 scallions (white and green parts), thinly sliced on the bias

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Directions

In a medium bowl, combine the chicken thighs, 2 tablespoons of oyster sauce, dry Sherry, and 1 teaspoon sesame oil. Mix until the chicken is evenly coated, and then set aside to marinate at room temp while you prepare the sauce.
Combine 2 tablespoons vegetable oil and the garlic in a small, heavy saucepan over medium-low heat. When the garlic begins to sizzle, cook, stirring, until it turns golden brown, 1 to 2 minutes.
Add the tomato paste and cook, stirring often, until the paste turns a deeper color, about 2 minutes.
Stir in 3 tablespoons water, the brown sugar, vinegar, soy sauce, remaining 3 tablespoons oyster sauce, remaining 2 teaspoons sesame oil, and the crushed red pepper. Increase heat to medium and cook, stirring occasionally until the mixture thickens to the consistency of warm honey (about 2-3 minutes). Remove the pan from the heat and set aside.
In a large cast iron skillet or Dutch oven Heat 2 inches of vegetable oil 0ver medium-high heat to 375℉. Line a large bowl with paper towels.
Beat the eggs in a wide, shallow dish. Place the entire packet of Asian Tempura mix in a second shallow dish. Place one third of the chicken in the egg mixture and toss until fully coated, allowing excess to drip back onto the dish. Transfer chicken to the cornstarch; toss until each piece is fully coated.
When the oil is at temp, carefully slip the chicken into the hot oil. Fry for 5-6 minutes, until the chicken is golden brown and cooked through. Use a spider or slotted spoon to transfer the chicken to the bowl, and lightly season with salt. Repeat with remaining chicken, ensuring the oil returns to 375℉ degrees before frying each new batch.
Remove the paper towel from the bowl of fried chicken and drizzle the sauce over the chicken pieces. Add half of the sesame seeds and toss until the chicken is evenly coated. Serve the chicken over steamed rice, garnished with the sliced scallions and remaining sesame seeds.