Chinese-American · main

Sesame Chicken

Sesame Chicken reads umami 6.0, richness 5.8 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.0 · Richness 5.8 · Salinity 5.2 · Nutty 4.5 · Allium 4.1 · Sweetness 3.7 · Sourness 3.5 · Funk & Ferment 2.9 · Herbaceous 2.2 · Warm Spice 2.0 · Heat 1.4 · Floral 1.2 · Earthy 1.0 · Bitterness 0.9 · Fruity 0.9

What's in it (16)

• boneless chicken — 680 g
• salt — 5 g
• egg — 100 g
• cornstarch — 118 g
• vegetable oil — 435 g
• garlic — 9 g
• ginger — 15 g
• soybean soy sauce — 118 g
• light-brown sugar — 67 g
• rice wine vinegar — 33 g
• ketchup — 30 g
• dark sesame oil — 5 g
• red chili flakes — 1 g
• cornstarch — 15 g
• ground toasted sesame seeds — 30 g
• scallions — 200 g

Time & effort: about 21 min · effort: involved

Nutrition (per 100 g, engine-estimated): 187.3 kcal, 16.3 g protein, 7 g fat, 14.7 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Toss the chicken with the salt in a large bowl; let stand 10 minutes to season while you make the sauce and coating.
2. Whisk together the soy sauce, brown sugar, rice vinegar, ketchup, sesame oil, and red pepper flakes in a small bowl; set aside.
3. Whisk the egg in a shallow bowl and put the cornstarch in a second shallow bowl. Dip each piece of chicken in egg, then dredge in cornstarch, pressing to coat evenly; arrange in a single layer on a tray.
4. Heat the oil in a wok or heavy pot over medium-high heat to 350°F. Fry the chicken in two batches, turning occasionally, until golden and cooked through to 165°F, 4-5 minutes per batch; transfer to a wire rack.
5. Raise the oil to 375°F and fry each batch again, 1-2 minutes, until deeply golden and shatteringly crisp — this second fry is what keeps the coating crackling once it meets the sauce. Drain on the rack.
6. Pour off all but 1 tablespoon of the oil, or use a clean small saucepan. Add the garlic and ginger and saute over medium heat until fragrant, about 45 seconds.
7. Add the reserved sauce to the pan and bring to a simmer, about 1 minute. Whisk the cornstarch with the water to make a slurry, stir it into the pan, and cook, stirring, until glossy and thick enough to coat the back of a spoon, 1-2 minutes.
8. Add the fried chicken to the sauce and toss to coat evenly.
9. Transfer to a platter, sprinkle with the sesame seeds and scallions, and serve immediately while the coating is still crisp.

Dishes with a similar flavor shape

• Sticky Sesame Cauliflower and Tofu Stir-Fry — Chinese-American
• Hunan Chicken — Chinese · Hunan
• Crispy Sesame Tofu — Chinese-American
• Teriyaki Tofu and Vegetable Rice Bowls — Japanese
• Fish-Fragrant Aubergine (Yu Xiang Qie Zi) — Chinese · Sichuan

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.