Ingredients

The following ingredients have 4 Servings
  • 1 lb / 500g chicken thighs (, cut into 1.2cm/ 1/2" slices (Note 1))
  • 1/2 tsp salt
  • 2 tsp sesame paste OR tahini ((Note 2))
  • 2 tsp soy sauce
  • 1 1/2 tbsp sesame seeds (, toasted)
  • 1/2 cup plain flour
  • Oil spray
  • 1 tbsp Chinese cooking wine ((Shaoshing / Shaoxing wine) or sherry (or use chicken broth/stock))
  • 3/4 cup chicken broth / stock
  • 1 tsp rice wine vinegar or Chinese black vinegar ((or ordinary white vinegar))
  • 3 1/2 tbsp honey
  • 1 1/2 tbsp soy sauce (, all purpose ordinary (Note 3))
  • 2 tsp sesame oil
  • 1 1/2 tbsp cornstarch / cornflour mixed with 2 tbsp water
  • 2 tsp oil ((vegetable, canola, peanut))
  • 2 garlic cloves (, minced)
  • 1 scallion/shallot stem (, sliced)
  • 1/2 tbsp sesame seeds (, toasted)

Instruction

  • 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.