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Sesame Wok-Fried Chicken with Chilis

Jen Paleracio
A nice crispy chicken with sweet and sour sauce mixed with dried chilis.
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Prep Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese, Filipino

Equipment

  • Wok or wide pan
  • Small baking sheet pan
  • Wooden spoon
  • Mixing bowls
  • Tongs
  • knife
  • cutting board

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 4 cloves of garlic, minced
  • 1 inch size ginger, minced
  • 10 dried chilis
  • 3 stalks green onions, sliced
  • 1 tablespoon raw sesame seeds
  • vegetable oil for frying, plus 2 tablespoons for sauteeing

FOR THE MARINADE

  • 2 egg whites
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil, plus 1 teaspoon, for drizzling at the end of cooking

FOR THE SAUCE

  • 1/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons light soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon honey

FOR THE BREADING

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Instructions
 

  • In a bowl, combine chicken, egg whites, Shaoxing wine, soy sauce, sesame oil. Toss to coat, marinate for at least 30 minutes.
  • In the meantime, toast the sesame seeds. Heat the pan and directly add the sesame seeds, stirring constantly until golden brown. Once browned, remove from the pan, it'll continue to cook, do not leave it in the pan for too long. Set aside.
  • Make the sauce. In a measuring cup or small bowl, combine chicken broth and cornstarch. Stirring constantly until the cornstarch dissolved. Add soy sauce, balsamic vinegar, brown sugar, and honey, stir to combine. Set aside.
  • In a baking dish or on a plate, add the flour, season with salt and pepper. Dredge each piece of chicken, shake off excess flour. Place the dredged chicken onto a platter or sheet pan.
  • Heat a wok or wide pan with oil. Add the chicken, cook them in batches. Cook the chicken for 2-3 minutes on each side or until golden brown. Remove from the pan, place them on a paper towel to drain excess oil. Set aside.
  • Drain the oil and wipe the pan. Heat the pan with 2 tablespoons of oil. Add the chilis saute until they start to blister. Add garlic and ginger, saute until aromatic. Add the chicken to the pan, season with salt and pepper.
  • Add green onions and sauce, constantly stirring until the sauce thickened. Sprinkle the toasted sesame seeds and drizzle with a teaspoon of sesame oil. Serve with steamed rice.

Notes

  • Lower the heat a little bit when it's time to add the chilis. They tend to burn easily, only saute until they start to blister. 
  • When you dredge the chicken into the flour, make sure to shake off the excess flour this makes a lighter breading for your chicken bites. 
  • When toasting the sesame seeds, be careful not to burn them. It only takes a few seconds to make them toasty. 
  • You can also use chicken breast if you prefer. 
  • If you want to make this dish alcohol-free, use 1/4 cup of apple juice instead of Shaoxing wine. 
 
 
DID YOU MAKE THIS RECIPE?
Please tag us @leanbellasktichen and hashtag #leanbellaskitchen
 
Keyword chicken, crispy chicken, dried chilis, sweet and sour sauce