Crispy Sesame Chicken Bites

Name: Crispy Sesame Chicken Bites
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 5 piece skinless and boneless chicken thighs; 1.5 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tbsp oyster sauce; 0.5 tsp white pepper; 1.5 tbsp cornflour; 1 piece egg; vegetable oil; 0.5 piece spring onion; sesame seeds; 100 g cornflour; 100 g plain flour; 0.5 tsp white pepper; 3 tbsp light soy sauce; 2 tbsp sesame oil; 1 tsp brown sugar; 1 tbsp runny honey; 2.5 tbsp ketchup; 1 clove garlic; thumb-sized piece ginger; 1 tsp cornflour

Main Course

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Crispy Sesame Chicken Bites is ready in 2 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These crispy sesame chicken bites are a delightful treat, perfect for a party snack or a quick weeknight dinner. I've been making this recipe for my family for years, and it's always a hit! The chicken is marinated in a savory blend of soy sauce, Shaoxing wine, and oyster sauce, then coated in a crispy batter and fried to golden perfection. The sesame sauce is sweet, tangy, and slightly spicy, making it the perfect complement to the crispy chicken. Serve with rice or noodles for a complete meal. It's best served warm and fresh!

Ingredients (21 ingredients)

5 piece skinless and boneless chicken thighs
1.5 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp oyster sauce
0.5 tsp white pepper
1.5 tbsp cornflour
1 piece egg
vegetable oil
0.5 piece spring onion
sesame seeds
100 g cornflour
100 g plain flour
0.5 tsp white pepper
3 tbsp light soy sauce
2 tbsp sesame oil
1 tsp brown sugar
1 tbsp runny honey
2.5 tbsp ketchup
1 clove garlic
thumb-sized piece ginger
1 tsp cornflour

Preparation (8 steps)

Marinate the chicken

Slice 5 skinless and boneless chicken thighs into bite-sized chunks. In a bowl, combine the chicken with 1½ tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp oyster sauce, ½ tsp white pepper, 1½ tbsp cornflour, 1 egg, and ½ tsp salt. Mix well, cover, and marinate in the fridge for 1 hour.

Prepare the batter

In a large bowl, combine 100g cornflour, 100g plain flour, white pepper and ½ tsp salt. Add the marinated chicken and mix until all the pieces are evenly coated.

Fry the chicken

Fill a deep pan with 4-5cm of vegetable oil, ensuring it is no more than a third full, and heat on high until a drop of batter sizzles quickly when dropped in. Lower the heat to medium and carefully add the chicken pieces in batches. Fry for 5 mins, until golden and cooked through. Transfer the cooked chicken to a plate lined with kitchen paper as you go. Allow the chicken to rest for 5 mins, then heat the oil again and fry it for a further 1-2 mins to ensure maximum crispiness. Transfer again to a plate lined with kitchen paper.

Prepare the sauce

Thermomix® Setting

3 sec/Speed 8

Peel 1 garlic clove and a thumb-sized piece of ginger. Add them to the mixing bowl and chop for 3 Sec./Stufe 8.

Cook the sauce

Thermomix® Setting

5 min/212°F/Speed 2 100

Add 3 tbsp light soy sauce, 2 tbsp sesame oil, 1 tsp brown sugar, 1 tbsp runny honey, 2½ tbsp ketchup, and 5 tbsp water to the mixing bowl. Cook for 5 Min./100°C/Stufe 2.

300