The best Chinese sesame chicken from Serious Eats

  • scallions
  • chicken thighs
  • Show all ingredients...

  • EYB Comments

    Can substitute dry sherry for rice wine, canola or vegetable oil for peanut oil, and distilled white vinegar for rice vinegar.

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for rice wine, canola or vegetable oil for peanut oil, and distilled white vinegar for rice vinegar.

  • Rutabaga on April 04, 2020

    This recipe is quick to make if you have the ingredients on hand, and the unusual coating creates a wonderful crunchy shell, very similar to what you'd expect from a Chinese restaurant. The use of dark soy sauce adds great flavor, but beware: the added sugar makes this dish very sweet. I was shocked to see five tablespoons listed, considering dark soy sauce is already sweet, and reduced the amount by about half. It was still a little sweeter than my family preferred, and I would use two tablespoons at most in the future. I also found I could easily fry the chicken in batches in my wok, using less oil. After the chicken cooked, I fried the broccoli in a little of the remaining oil, then added the chicken and sauce to the pan together with the broccoli to finish.

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