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

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step 5: fry the chicken

Carefully place the coated chicken pieces into the hot oil one at a time.

Don’t drop them from a height.

Gently lower them into the oil.

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Avoid overcrowding the pan.

If you add too much chicken at once, the temperature of the oil can drop significantly, which can make the chicken less crispy.

Fry in batches if necessary.

Cook until the chicken is fully cooked and the exterior is golden and crisp.

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Transfer the cooked pieces to a rack or a paper towel-lined plate to drain excess oil.

the secret to extra-crispy chicken

The biggest mistake is overcrowding the pan.

Give the chicken room.

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When the pieces are packed tightly together, they release moisture into the cooking environment and reduce the oil temperature.

That can prevent the coating from becoming properly crisp.

Working in batches may take a few extra minutes, but the texture is worth it.

step 6: make the sauce

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While the chicken is frying, prepare the sauce.

Combine the ketchup, water, sugar, white vinegar, soy sauce, and dark soy sauce.

Add the appropriate amount of cornstarch to help thicken the mixture.

Mix well so the cornstarch doesn’t remain in lumps.

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In a clean pan or wok, cook the white portions of the green onions briefly to release their aroma.

Add the sauce mixture.

Stir continuously as it heats.

The sauce will gradually become thicker and glossy.

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Once it reaches the desired consistency, remove it from the heat or reduce the heat as needed.

step 7: bring everything together

Now comes the moment you’ve been waiting for.

Add the freshly fried chicken to the sauce.

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Toss quickly until the pieces are evenly coated.

Don’t leave the chicken sitting in the sauce for too long.

The longer crispy chicken sits in a wet sauce, the softer the coating becomes.