Easy Chinese Honey Sesame Chicken

• Meat

  • 1 lb Chicken thighs

• Produce

  • 2 Garlic cloves
  • 1 Scallion/shallot, stem

• Canned Goods

  • 3/4 cup Chicken broth / stock

• Condiments

  • 3 1/2 tbsp Honey
  • 2 tsp Sesame paste or tahini
  • 6 1/2 tsp Soy sauce

• Baking & Spices

  • 1 1/2 tbsp Cornstarch / cornflour mixed with
  • 1/2 cup Plain flour
  • 1/2 tsp Salt
  • 2 tbsp Sesame seed, toasted

• Oils & Vinegars

  • 2 tsp Oil
  • 1 Oil spray
  • 1 tsp Rice wine vinegar or chinese black vinegar
  • 2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Chinese cooking wine

Found on recipetineats.com

Description

Ingredients

• 1lb/500g chicken thighs, cut into 1.2cm/ ½ slices (Note 1)
• ½ tsp salt
• 2 tsp sesame paste OR tahini (Note 2)
• 2 tsp soy sauce
• 1½ tbsp sesame seeds, toasted
• ½ cup plain flour
• Oil spray
• 1 tbsp Chinese cooking wine (Shaoshing / Shaoxing wine) or sherry (or use chicken broth/stock)
• ¾ cup chicken broth / stock
• 1 tsp rice wine vinegar or Chinese black vinegar (or ordinary white vinegar)
• 3½ tbsp honey
• 1½ tbsp soy sauce, all purpose ordinary (Note 3)
• 2 tsp sesame oil
• 1½ tbsp cornstarch / cornflour mixed with 2 tbsp water
• 2 tsp oil (vegetable, canola, peanut)
• 2 garlic cloves, minced
• 1 scallion/shallot stem, sliced
• ½ tbsp sesame seeds, toasted

Directions

• Preheat oven to 200C/430F with shelf placed on the highest level. Spray baking tray with oil.
• Mix sesame paste and soy sauce in a bowl (to loosen it up, easier to coat chicken). Add chicken, salt and sesame seeds.
• Place flour in a separate bowl and coat chicken in flour, shaking off excess. Place chicken on baking tray.
• Bake for 12 minutes. Remove from oven.
• Flick to broiler/grill as high as it will go with shelf about 15cm/6 from the heat source.
• Turn chicken. Broiler/grill for 5 minutes until golden and quite crispy (Note 4), then remove.
• Meanwhile, mix together Sauce in one bowl and Cornstarch in another.
• Heat oil in a wok or skillet (I used a skillet) over medium heat. Add garlic and cook for 30 seconds until fragrant but not browned.
• Add Sauce and bring to bubble. Add Cornstarch and cook for 30 seconds until it thickens into a thick syrup.
• Remove the Sauce immediately from the stove and pour over the chicken.
• Toss chicken in Sauce then sprinkle over Sesame Seeds and Shallots/Scallions to serve. Serve with rice.