Skip ordering in and make a batch of our crispy, sticky sesame chicken – it's the perfect Friday night meal
- Serves: 4 persons
- 50g cornflour
- 150g plain flour
- ½tsp Chinese five-spice
- 2tsp sesame seeds
- 2eggs , beaten
- 6chicken thighs or 4 chicken breasts , cut into bite-sized pieces
- vegetable oil , for frying
- 4spring onions , finely sliced
- steamed rice, noodles and greens , to serve
- 15g ginger , finely grated
- 2garlic cloves , crushed
- 5tbsp tomato ketchup
- 4tbsp rice vinegar
- 4tbsp soft light brown sugar
- 1tbsp sesame oil
- 2tbsp sesame seeds , plus extra to garnish
Step 1Mix the cornflour, flour, five-spice and sesame seeds with a pinch of salt in one bowl, and the beaten egg into another. Dunk the chicken pieces into the egg, coating well, then transfer to the flour mixture, tossing to coat thoroughly. Repeat with all the pieces.
Step 2Pour enough oil to cover 5cm or about ⅓ full in a heavy-based pan. Heat to 180C on a thermometer or until a piece of bread sizzles immediately when dropped in and browns within 30 seconds.
Step 3Carefully lower batches of the chicken into the hot oil, about 5-6 pieces at a time, and fry for 5-7 mins or until the outside is golden and crispy. Check the timings by cutting one open after frying. Remove with a slotted spoon and drain on kitchen paper while you fry the remaining batches.
Step 4Simmer all the sauce ingredients in a large pan (big enough to fit the chicken) over a low heat for 2-3 mins or until heated through and you have a shiny sauce. Put the crispy chicken pieces into the sauce, and toss a few times to coat well. Scatter with the spring onions and serve over steamed rice or noodles with greens on the side. Scatter with more sesame seeds to serve, if you like.