Baked Sesame Chicken
User Reviews
4.6
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
420 kcal
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Course
Main Course
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Cuisine
Chinese
Baked Sesame Chicken
Description
Baked Sesame Chicken begins with chicken thigh chunks marinated in cornstarch, sesame paste, salt, and Shaoxing wine to tenderize and infuse flavor. The chicken is then dredged in a flour, toasted sesame seed, and white pepper blend before baking at a high temperature to develop a crisp, golden crust. The finishing sauce is developed in a wok from garlic, Shaoxing wine, chicken stock, rice wine vinegar, sugar, soy sauces, and sesame oil, simmered and thickened with a cornstarch slurry to create a shiny glaze that coats the chicken pieces.
The method avoids deep frying by baking and broiling the chicken, producing a texture that is crisp yet lighter. The sauce lends moisture, balance, and shine, complementing the nutty toasted sesame flavor. The additional scallion adds freshness when sprinkled on top. This dish is a distinctive baked take on a sesame chicken favorite.
Ingredients
For the chicken:
- 1 pound chicken thigh cut into 1-inch/3cm chunks, boneless, skinless
- 1 tablespoon cornstarch
- 1 teaspoon sesame paste
- ¼ teaspoon salt
- 1 teaspoon Shaoxing wine
- 1/4 cup all-purpose flour
- 2 tablespoons sesame seeds toasted
- 1/8 teaspoon ground white pepper fresh
For the sauce:
- 2 teaspoons canola oil
- 1 clove garlic (minced)
- 1 tablespoon Shaoxing wine
- 3/4 cup chicken stock
- 1/2 teaspoon rice wine vinegar
- 3 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons/30 ml water)
- 1 scallion chopped
Instructions
- Mix the chicken with the cornstarch, sesame paste, salt, and Shaoxing wine and set aside for 20 minutes to marinate. Then mix the flour, sesame seeds, and white pepper in a separate bowl. Preheat the oven to 475°F/250°C.
- Next, use your hands to mix the marinated chicken again until there is no standing liquid. Dredge the chicken pieces in the dry mixture, and place them on a sheet pan lined with parchment paper or nonstick foil. Bake at 475 degrees for 8 minutes on the top rack. Flip the chicken pieces and broil on low for 3 minutes until golden brown. Remove from oven.
- Heat your wok to medium heat and add oil and garlic. Stir for 5 seconds, and then add the Shaoxing wine. After another 5 seconds, immediately add the chicken stock, rice wine vinegar, sugar, soy sauces, and sesame oil until everything’s at a simmer.
- Gradually add the cornstarch slurry to the sauce while stirring constantly. Let simmer for 20 seconds. The sauce should be thick enough to coat a spoon. Add the chicken and scallions and toss until coated with sauce. Garnish with toasted sesame seeds and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 111mg | 37% |
| Sodium | 583mg | 24% |
| Potassium | 299mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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