Ingredients
Chicken
900g (2lb) Chicken Thigh, Boneless & Skinless, Small Dice
¼ tsp (1.5g) Bicarbonate of Soda
1 Tbsp (15ml) Light Soy Sauce
1 Tbsp (15ml) Shaoxing Wine
½ tsp (3g) Salt
Ground White Pepper
Sesame Glaze
3 Tbsp (45ml) Light Soy Sauce
1 Tbsp (15ml) Dark Soy Sauce
2½ Tbsp (50g) Honey
1 Tbsp (15g) Brown Sugar
1½ Tbsp (22ml) Rice Vinegar
1 Tbsp (15ml) Shaoxing Wine (Optional)
3 Garlic Cloves, Finely Minced
15g (0.5oz) Fresh Ginger, Finely Grated
180ml (¾ cup) Chicken Stock
1 tsp (5ml) Sesame Oil
Spring Onion Rice
300g (1½ cups) Jasmine Rice, Washed
550ml Cold Water
2 Spring Onions, Whites Finely Sliced (Greens Reserved)
1 tsp (5ml) Sesame Oil
Salt
Garnish
Spring Onion Greens
1 Tbsp (9g) Toasted Sesame Seeds
Method
1
Rinse the jasmine rice until clear. Add to a pot with cold water and salt. Bring to a boil, cover, reduce to low and cook for 12 minutes. Turn off the heat and rest covered for 5 minutes. Fluff while warm, then fold through sesame oil and sliced spring onion whites.
2
Combine the chicken with bicarbonate of soda and mix thoroughly. Add soy sauce, Shaoxing wine, salt and white pepper. Mix well and rest for 15 minutes.
3
Heat a large pan over medium-high heat. Sear the chicken in batches so it browns properly rather than steams. Cook 3–4 minutes per side until golden and just cooked through. Remove and set aside.
4
In the same pan add light soy, dark soy, honey, brown sugar, rice vinegar, Shaoxing wine, garlic, ginger and chicken stock. Bring to a steady simmer and reduce for 5–7 minutes until glossy and naturally thickened. Finish with sesame oil.
5
Return the chicken to the pan and toss until evenly coated. Simmer for 1–2 minutes so the glaze tightens and clings to the chicken.
6
Divide the spring onion rice evenly into five containers. Add sesame chicken beside the rice and finish with toasted sesame seeds and reserved spring onion greens.
Storage & Reheating
Store in the fridge for up to 4 days.
Microwave until hot, stirring halfway through.
