3 Ways to Make Crispy and Fragrant Fried Chicken with Sesame That Everyone Loves

Prepare the chicken

To eliminate the unpleasant odor from the chicken, use a mixture of salt and 3 tablespoons of vinegar to rub and apply evenly around the chicken until the odor is gone, then rinse with clean water and let it drain.

Marinate the chicken

Add in order 300g of cleaned chicken, 2 teaspoons of minced shallots, 1 teaspoon of minced garlic, 1 teaspoon of minced chili, 2 teaspoons of seasoning powder, 1 teaspoon of monosodium glutamate, 1 teaspoon of pepper, 30g of tapioca flour, 10g of wheat flour, 1 tablespoon of crispy flour, 1 tablespoon of lion flour, 1 tablespoon of fish sauce, and crack 1 chicken egg into a bowl

Next, use chopsticks to mix the chicken evenly with the spices and marinate for 10 – 15 minutes to absorb the flavors.

Fried Chicken

Before frying the chicken, add 3 teaspoons of white sesame seeds to the marinade bowl and mix well to combine the sesame seeds with the marinade mixture.

Next, heat a pan over the stove, add 2 liters of cooking oil, and wait until the oil is hot. Then, add the marinated chicken to the pan and deep-fry for about 2 minutes over medium heat until the chicken is cooked and the marinade mixture around the chicken sets.

Then, turn the heat up high and stir the chicken in the hot oil until the coating turns golden and crispy, then remove it to drain the oil.

Finally, add the lime leaves to the pan of hot oil and stir until the lime leaves are crispy, then remove them.

Final Product

The fried chicken with sesame and lime leaves is served on a plate with the enticing aroma of lime leaves combined with the appealing taste of golden-fried sesame. When eating, you can feel the crispy and delicious flavor of the coating and chicken skin blending with the tender, sweet, and not too dry meat inside.

Dip it in cream sauce, chili sauce, or ketchup. Eating it with lettuce and tomatoes makes it super tasty!

Prepare the chicken

Wash the chicken thighs thoroughly, then use a knife to scrape off the slimy layer and remove any remaining feathers on the chicken thighs.

Next, add 1 tablespoon of salt and the cleaned chicken thighs into a bowl, then rub the salt all around the chicken thighs and rinse them twice with clean water.

Finally, place the chicken thighs into a bowl, add 1 tablespoon of ginger wine and another 800ml of water, and soak for about 15 – 20 minutes, then rinse again with clean water.

Marinate chicken

Add 1.5 teaspoons of minced garlic, sliced ginger, 1/2 teaspoon of monosodium glutamate, 1/4 teaspoon of salt, 1/3 teaspoon of ground pepper, and 1/4 teaspoon of five-spice powder into a bowl.

Mix well for the ingredients to combine, then add the chicken thighs, stir and marinate for 10 minutes.

After marinating, use a toothpick to pierce the skin through the piece of meat and secure the chicken skin.

Boil chicken

Add 1 liter of water, wait until the water is warm, then add 1 tablespoon of fish sauce, 1/2 tablespoon of salt, and 1 tablespoon of sugar into the pot. Wait until the water is warm, then add Vietnamese coriander, chicken thighs, and the chicken marinade.

Reduce the heat to medium and cook for about 5 minutes until the water boils, then use a ladle to skim off the foam and cook for another 10 minutes until the chicken is cooked, then turn off the heat and remove the chicken thighs and take out the toothpicks.

Mix the batter

Crack 2 eggs and add 1/4 teaspoon of ground pepper into a tray, then whisk well to combine the egg yolks and egg whites.

Next, add 1/6 teaspoon of salt, 1/6 teaspoon of monosodium glutamate, and 1/6 teaspoon of sugar, stir well until the seasonings dissolve, then gradually add 150g of crispy frying flour and about 20ml of water.

Mix well until the flour dissolves, then use a sieve to filter it twice to ensure the flour is smooth and free of lumps, then let the batter rest for 5 – 10 minutes.

Fry the chicken

First, put the boiled chicken thighs into the tray of mixed flour, then use a spoon to drizzle evenly so that the flour coats the chicken thighs evenly, and then roll the chicken thighs in the plate of white sesame.

Pour 500ml of oil into the pan, wait until the oil is hot, add the flour-coated chicken and white sesame, fry and stir on high heat for about 5 minutes until the flour and sesame turn a beautiful golden color, then remove to drain the oil.

Finally, prepare the dipping sauce by adding 2 tablespoons of chili sauce, 2 tablespoons of ketchup, 0.5 teaspoons of minced garlic left over, and 20ml of chicken broth from earlier into a bowl, then mix well, and adjust the seasoning to taste.

Finished product

Fried chicken with sesame and Vietnamese coriander after completion will have an attractive aroma of roasted sesame. When eaten, the crispy layer melds perfectly with the tender chicken meat infused with the enticing five-spice flavor. Dipping it in chili sauce or ketchup makes it even better?

Mixing the batter

Add 120g of flour, 1 egg, 1.5 tablespoons of black sesame, 1/3 tablespoon of pepper, 1/2 tablespoon of seasoning, and 80ml of filtered water into the bowl.

Then, use the whisk to beat the mixture until it is well combined and mixed together.

Prepare the ingredients

The chicken you bought should be washed clean, soaked in diluted salt water for about 10 minutes with 1 tablespoon of white wine, then taken out and rinsed several times with water, and drained.

Next, put the chicken into a meat grinder and grind until the chicken is finely minced and scoop it into a bowl.

Carrots should be washed, peeled, and shredded. Green onions should have their roots removed, washed clean, and chopped finely. Garlic should be peeled and minced.

Mix the chicken

Add 300g of finely minced chicken, shredded carrots, chopped green onions, and minced garlic into the bowl of flour that has just been mixed. Then use a spoon to stir well until the ingredients are evenly coated with flour.

Fried Chicken

Place a pan on the stove, add 500ml of cooking oil to the pan, wait until the oil is hot, then add spoonfuls of the mixed chicken mixture. Fry over medium heat for about 10 minutes until the outer layer of the chicken mixture is golden and crispy, then turn off the heat and let it drain.

Final Product

Minced chicken fried with sesame is completed with a beautiful golden color. When eating, you will taste the rich flavor of the chicken combined with the sweet and fresh taste of carrots and the crispy deliciousness of the flour mixture.

You can enjoy this dish as a snack or with white rice and ketchup, chili sauce, which is also very appetizing.