Crispy Sesame Chicken Thighs

Introduction & method

I don't know if this is a common dish in British Chinese takeaways, but I've certainly had something like it in Madrid. It's very easy and quick to make, and very tasty.

Prep the Veg and Sauce

Top and tail and peel the carrots, and chop into batons about 75-100mm (3-4 inches) long. In a small bowl, mix together the soy sauce, rice wine vinegar, hot sauce, honey and ginger.

Prep the Chicken and Cook It!

Pat the chicken dry and season all over with salt. Heat your oven to 180°C (356 °F) for a convection oven, 200°C (392 °F) for a conventional one, gas 6. Heat a dry frying pan on medium-low heat. Add the chicken pieces, skin side down. As they cook, they will release fat. Keep cooking until the skin is golden-brown and crispy, about 5 to 10 minutes. Turn over and cook the other side for a couple of minutes, then remove from pan and set aside. Add the batons to the pan, stirring well to coat them in the chicken fat. Cook for about 5 minutes until the edges are a bit browned.

Bake It

If your pan is ovenproof, add the sauce, stir well, then place the chicken pieces on top making sure the skin doesn't get wet. If your pan is not ovenproof, mix the sauce with the carrots in the pan then transfer to an ovenproof dish and top with the chicken. Cook in the oven for 12-15 minutes. Slice the spring onion/scallion quite finely on the diagonal. In a small dry frying pan, toast the sesame seeds on medium heat for a minute or two until they are lightly browned. To serve, sprinkle the sesame seeds and spring onion over the chicken pieces. Serve with rice or salt and pepper chips.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Crispy Sesame Chicken Thighs on YouTube.

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Ingredients & Info

4 bone-in, skin-on chicken thighs

1 carrot

1 spring onion/scallion

2 tbsp soy sauce

2 tbsp rice wine vinegar

1 tbsp honey

1 tbsp hot sauce (sriracha, tabasco etc)

1 tsp ginger, minced

1 tsp sesame seeds

Serves 2 -4
Prep time: 10 minutes.
Cooking time: 25 minutes.
Total time: 35 minutes.

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