Simple Sesame Chicken Recipe!

In today's episode of Wok Wednesday, Jeremy makes a dish widely requested by you guys: sesame chicken!

Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.

To find the recipe for this dish, click the link below!

- Simple Sesame Chicken Recipe -

Visit our shop for woks, cleavers, cookbooks & more! -

Find us on social media:

Got a question or inquiry?

[SchoolofWok]

👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.

This competition is not affiliated with YouTube. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.

[Rob_]

Jeremy is such a pleasure to watch with his passion for cooking, British accent, (and his little dance in the beginning). I’ve made many dishes but will make this.

[abadatha]

I cook professionally. I love watching people who cook different food from me to pick up techniques, but holy shit watching you and other Asian cooks use cleavers is amazing. If I tried to use a cleaver like that I'd be an 8 fingered cook by now.

[On_The_Piss]

You singlehandedly convinced me to start cooking and now I cook all the time. I hated cooking until I started watching your videos. I love wok cooking and Asian food and your videos uniquely combine recipes with WHY you add the ingredients you add, and how to use them effectively. You’re such a good teacher! Keep the videos coming you’re changing lives lol

[DanielSosnoski]

Made this last night. Used chicken thighs, corn starch, put the "wok clock" together exactly as shown. The only variations I made was to add about 1/4 teaspoon of ground Szechuan peppercorns to the sauce, and used 1 tablespoon of light soy sauce and 1 tablespoon of Jammy Chai "1608" soy sauce. It was so good I kept tasting it over and over as the meal was coming together. Used the air fryer to crisp up the dredged chicken and that worked absolutely fine. No, an air fryer won't deliver the exact same thing as deep-frying in oil, but it gets you close enough. And yes, this is a Friday or Saturday night project. Between the sauce, the marinade, the waiting times, the mise en place, with two people working side-by-side, this is around 90 minutes to 2 hours of effort. And totally worth it. Tip: Add a scatter of minced scallions over the dish after plating, per Mandy at Souped Up Recipes.

[LondonPride]

Ok, so this is the sixth recipe of this channel's that I've followed after- Singapore noodles, Cha Siu, Wonton soup, chicken chow mein and sweet and sour chicken and I want to say this. First off, thank you. These recipes have given me a hobby in lockdown during the last few weeks and have given my family some great meals. Secondly, Jeremy, you're a geezer. You're a really likeable guy and obviously a great chef. And third, anyone reading this and wondering whether to try it out? Trust me. Do. I'm an ok amateur home cook but certainly not a great talented chef. Follow Jeremy's recipes to the T, get the right ingredients and do the prep and I promise you, you'll be eating Chinese meals that taste as good as anything you'll get in a top Cantonese restaurant in London's Chinatown. Take it from me, a Londoner and Chinese food aficionado. Thank you School of Wok!

[chrisdudman]

I'm happily digesting this at the moment after making it for family earlier. Great recipe and thanks for the inspiration to get cooking again!

[CurriesWithBumbi]

I would add some chili sauce too. Sweet, sour, with that little hint of spicy flavor.

[MrLUXUK]

Love this channel! Especially how everything is explained rather then told. Keep up the great work!

[chriscummings]

I bought my first WOK last week, seasoned it and tonight cooked my first meal on it. It was great and my wife said it was better than our favorite local joint's dish. Thank you for the excellent info and helping so many of us learn to "WOK this way!" You

[DarrenPriest]

As someone who is heavily invested in the manufacture and distribution of corn flour, these videos always bring a smile to my face. ;)

[soundsofthebanana]

I feel like I improved on this recipe by following some of sweet grammy gram's traditional techniques. She always knew what a dish needed. I used a square plate rather than a round plate for my wok-clock. When I started at 548pm, wok-clock time, a major fire broke out. I was able to smash my dog on the flames repeatedly to knock back the flames; just like gram used to. Bonus: I'm saving tens of dollars on dog food now. Thanks for this delicious recipe!

[gabrielalquizar]

This is really a comfort food.
I tried cooking this dish and my friends love it.
I also added cayenne pepper powder to the sauce as my friends like spicy foods.

[SilverMustang]

I have been following many, MANY channels for various wok style/Chinese/Asian dishes, but you Jeremy, are the best among them! Great work! Keep it up. 😊👍

[jakcough]

Still upset this Chanel isn’t called “wok around the clock “ 😭

[jenn]

Thank you so much for teaching the technique of stirring in the cornstarch until the chicken pieces separate from each other. It came out so crispy!! So much fun to make!

[bhhacker]

I look forward to every Wednesday and I'm sure my family does too as I prepare a new dish of yours!

[KingaKiki]

I've just made this sesame chicken and it's delicious, it's the very first meal I made following your instructions. Because I only found your channel yesterday 😄 I have a question though, how do I avoid the chicken tasting floury? All that cornflour gives it a bit of an aftertaste of flour... Thank you in advance :)

[simpleasliam]

I love these videos Jeremy, you are so passionate and skillful it makes me wish I lived in london and I could some attend the School of Wok haha

[eviejohnson]

Just made this and it is absolutely GORGEOUS!! Will definitely be making this again. I chose to double fry the chicken too to make it extra crispy😁😁