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Baked Sesame Chicken

This baked sesame chicken recipe yields deliciously crispy, juicy, and flavorful chicken—without the need for deep-frying! We toss it in a slightly sweet, savory sauce that tastes just like restaurant-style sesame chicken.
Servings: 4
Author: The Woks of Life

Ingredients

For the chicken:

  • 1 pound boneless skinless chicken thighs cut into 1-inch/3cm chunks
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame paste
  • ¼ teaspoon salt
  • 1 teaspoon Shaoxing wine
  • ¼ cup all purpose flour
  • 2 tablespoons toasted sesame seeds
  • ⅛ teaspoon fresh ground white pepper

For the sauce:

  • 2 teaspoons canola oil
  • 1 clove garlic minced
  • 1 tablespoon Shaoxing wine
  • ¾ cup chicken stock
  • ½ 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

Marinate the chicken:

  • Mix the chicken with the cornstarch, sesame paste, salt, and Shaoxing wine and set aside for 20 minutes to marinate.
  • Mix the flour, sesame seeds, and white pepper in a separate bowl.
  • Preheat the oven to 475°F/250°C.

Dredge and bake the chicken:

  • 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.

Make the sauce:

  • Heat your wok to medium heat and add the 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.

Finish and serve:

  • Add the chicken and scallions and toss until coated with sauce.
  • Garnish with toasted sesame seeds and serve.