Please enter the email you’re using for this account.
Forget delivery, forget soggy chicken – Esty’s fakeout sesame chicken stays crisp and saucy for hours. Watch the full episode of Easy Does It with Esty.
oil, for frying
2 pounds pargiyot, cut into bite-sized pieces
1/2 cup cornstarch
1/4 cup Tuscanini Flour
1/2 teaspoon salt
1/3 cup cold seltzer
1/3 cup Gefen Honey
1/4 cup soy sauce
3 tablespoons Gefen Ketchup
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons Gefen Toasted Sesame Oil
2 cubes Gefen Frozen Garlic
1 tablespoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons sesame seeds
Preheat a few inches of oil in a large skillet.
Combine all batter ingredients in a bowl and stir until smooth.
Add the chicken and mix to coat thoroughly.
Carefully, add chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry until crispy, about five minutes. Remove, set aside, and repeat with the rest of the chicken.
Optional, but highly recommended: fry the chicken again for another minute or so over high heat for maximum crispiness. Set aside.
Meanwhile prepare the sauce. In another large skillet, combine honey, soy sauce, ketchup, brown sugar, rice vinegar, mirin, sesame oil and garlic cubes over medium heat. Simmer for a few minutes, then stir in the cornstarch and water mixture and continue to simmer until thickened.
Add the fried chicken pieces and gently toss to coat on all sides. Sprinkle sesame seeds and enjoy with steamed rice and broccoli.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Hi, what’s the baking instructions?
How long are you frying it?
Around 5 min
I MADE THE SAUCE IN THE OVEN,AND IT WAS GREAT…….
Delicious…. SO EASY AND YUMMY!!!!!
GO MAKE IT, ITS WORTH IT 10000000%
(I did potato starch and I left out the mirin, because it’s hard to find)…..
I made this and it came out delicious!
We found the sauce to be a bit too salty the first time around so next time I used half the amount of soy sauce and used low sodium
Is there a substitute for Seltzer? Can I use plain water?
Esty said, The bubbles help. Better to use something carbonated. Even a flavored seltzer or beer is better than plain water. But if you must, ice cold water will work best!
Can you post baking instructions please?
What’s mirin?
A sweet, low-alcohol Japanese rice wine used as a staple seasoning to add umami, sweetness, and a glossy glaze to dishes. You can use rice vinegar as a substitute if you need to.
is the seltzer amount correct?
I made this recipe tonight. It came out delicious! I subbed flour instead of corn starch (double the flour) and rice vinegar for mirin. I needed a lot of seltzer, but I went back to the video and saw Esty kept adding. So I just added too, until the batter looked similar to the consistency shown. Was a huge hit! TY!
Also – after the second fry, I only tossed half the chicken in the sauce and left the other half plain for the non-sauce-eaters. Both halves were devoured! 🙂
Hi, What can I substutute for mirin?
You can use rice vinegar instead!