Sesame Chicken (Baked)

Serves 4

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500g chicken thighs, cut into chunks
1 tbsp cornstarch
1 tsp tahini
1 tsp Shaoxing wine
Pinch of salt
¼ cup plain flour
Pinch of ground white pepper
½ tbsp toasted sesame seeds
2 spring onion, sliced

Sesame Sauce
1 tbsp toasted sesame oil
1 tsp minced garlic
1 tbsp white wine vinegar
2 tbsp honey
2 tbsp sweet chilli sauce
3 tbsp ketchup
4 tbsp soy sauce
2 tbsp brown sugar


  1. Place chicken in a medium bowl along with cornstarch, tahini, Shaoxing wine and salt, and using your hands, mix well to combine. Set aside for 20 minutes.

  2. In a separate bowl, combine plain flour and white pepper. Preheat oven to 200C.

  3. Dredge the chicken pieces in the flour mixture and place them on a tray lined with baking paper. Bake on the top rack for 10 minutes, then flip chicken and let cook for a further 3 minutes until golden brown. Remove from oven and keep warm.

  4. Heat a wok to medium heat and add all of the sesame sauce ingredients. Stir and bubble on high heat until the sauce reduces by about a third, about 2-3 minutes. Add the chicken back in and toss in the sauce to coat, cooking for a further 2 minutes.

  5. Serve with steamed rice and top with toasted sesame seeds and spring onion.