crispy sesame chicken that tastes better than takeout — and it’s ready in about 30 minutes

Add the water, baking soda, and salt.

Mix vigorously until most of the water has been absorbed into the chicken.

This step helps season and tenderize the meat.

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Don’t worry if it initially looks a little wet.

That’s exactly what you want at this stage.

step 2: add the egg

Once the chicken has absorbed most of the water, add the egg.

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Mix thoroughly until the egg is evenly distributed.

The mixture should coat the chicken pieces.

step 3: add the cornstarch

Add the cornstarch gradually and mix until every piece is coated.

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Keep mixing until you no longer see dry cornstarch sitting at the bottom of the bowl.

The chicken should have a sticky, evenly coated appearance.

Finally, add a small amount of oil and mix again.

The oil helps separate the pieces and contributes to a lighter fried coating.

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kitchen tip

If you have extra time, allow the chicken to marinate for several hours or overnight in the refrigerator.

This can deepen the seasoning and help the coating adhere well.

But if you’re hungry and want dinner quickly, you can fry the chicken immediately.

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The recipe still works beautifully.

step 4: heat the oil

Pour approximately 2 to 3 inches of suitable frying oil into a wok or deep, heavy pan.

Heat the oil to around 375°F.

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Use a kitchen thermometer if possible.

Maintaining the correct temperature is important.

Oil that is too cool can result in greasy chicken.

Oil that is too hot can cause the outside to brown too quickly while the inside still needs more cooking.

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important safety reminder

Hot oil can cause serious burns.

Keep water away from the oil, use long-handled utensils when appropriate, and never leave hot oil unattended.

If you’re unfamiliar with deep frying, work carefully and keep children away from the cooking area.