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.
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.
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 cooked through, reaching an internal temperature of 74°C (165°F). Remove and set aside.
In the same pan add the 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.
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.
Divide the spring onion rice evenly into five containers. Add the sesame chicken beside the rice and finish with toasted sesame seeds and reserved spring onion greens.
Chef's Tips
Tossing the diced chicken in bicarbonate of soda before marinating is a velveting technique that tenderises the meat — don't skip the 15-minute rest, as that's when it does its work.Sear the chicken in batches rather than crowding the pan — this lets it brown properly instead of steaming, which is key for texture before it goes into the glaze.Let the glaze reduce until it naturally thickens and coats the back of a spoon before returning the chicken — this ensures it clings properly rather than pooling in the containers.
Storage & Reheating
Store in the fridge for up to 4 days. Freezes well for up to 2 months — thaw in the fridge overnight before reheating. Microwave until hot, stirring halfway through.