Sesame Chicken Thighs

Bone-in chicken thighs are the unsung hero of fried chicken. They stay juicy under high heat, and the bone adds flavor that boneless meat can’t match. This Chinese-American style marinade adds another layer with soy sauce, dry sherry, and fresh ginger.

The cornstarch in the marinade is doing two jobs at once. It thickens the soy and sherry into a clinging glaze, and it forms the base of a crackly crust when the chicken hits hot oil. Add enough to coat the pieces in a thick, slick sauce.

A scattering of sesame seeds gets folded into the marinade right before frying. Some seeds toast onto the crust, and any that fall into the oil add their nutty perfume to the whole pot.

Deep frying at 375°F (190°C) is the right temperature for thighs. Hotter and the outside burns before the inside cooks; cooler and the chicken absorbs oil. Use a thermometer if you have one.

Serve over steamed rice with quick stir-fried vegetables, scallions, and a drizzle of chile oil if you want heat.

Chef Tips

• Pat thighs dry before marinating. Wet meat dilutes the marinade.
• Cut each thigh in half through the bone with a heavy cleaver for faster cooking and more surface area for crust.
• Fry in batches. Crowding the oil drops the temperature and ruins the crust.
• Drain on a wire rack, not paper towels, so undersides stay crisp.
• Toast the sesame seeds in a dry pan before adding for deeper, nuttier flavor.

Variations

• Substitute boneless thighs for faster cooking. Drop oil temp slightly and fry 6-8 minutes.
• Add a teaspoon of Chinese five spice to the marinade for warm, anise-spiced depth.
• Toss finished pieces with a quick honey-soy glaze for sticky-sweet sesame chicken.