Prep 20 mins
Cook 15 mins
Prep time includes marinating time
- 8 chicken thighs
- 1⁄4 teaspoon white pepper
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine
- 1⁄2 teaspoon ginger, freshly grated
- egg white, beaten
- 1⁄2 cup flour
- 1⁄2 cup cornstarch
- 1⁄2 cup sesame seeds
- 6 cups oil, for frying
- Marinate thighs for 15 mins.
- Dip each thigh into egg white and dredge in flour and cornstarch mixed with sesame seeds.
- Deep fry until tender, 15 minutes.
Everyone loved it! My oldest requested "sesame chicken like the take out". However, I already had a whole chicken thawing, not chicken breasts, which most of the recipes called for. Also, I often make a honeyed chicken, which seemed to be what a lot of the recipes were about also, with sesame added. This one looked very adaptable to a whole chicken (I cut it into eight parts plus the neck) and seemed like what we'd had at a restaurant. Plus, I was under time pressure and a long marination was out. I used regular soy sauce (it's what I have), and regular white wine, otherwise followed the ingredients exactly. I beat the egg whites to soft peaks, one at a time as needed. I was in a hurry and didn't have plans for the egg yolks, unfortunately. It took me three egg whites to finish dredging all 8 parts plus neck. Just noting that so you can plan on what to do with three egg yolks ;). Oh, I didn't deep fry, I pan fried in several inches of oil. I can never bring myself to dedicate that much oil to one frying. The dredging in beaten egg whites before the coating was exactly the texture and flavor we were looking for! I had guests, and no chicken was left over. I served this with Persian rice, and on the side pickled ginger and sweet chili sauce. Great recipe.