Description
Crispy Sesame Chicken with a Sticky Asian Sauce featuring tender chicken, crispy coating, and savory-sweet sauce. Perfect for a crowd-pleasing dinner.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 large eggs, beaten
- ½ cup (60g) all-purpose flour
- ⅓ cup (40g) cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Vegetable oil for frying (approximately 2 cups)
- ⅓ cup (80ml) honey
- 3 tablespoons (45ml) low-sodium soy sauce
- 3 tablespoons (45ml) rice vinegar
- 1 tablespoon (15ml) toasted sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons (30ml) water
- 1 tablespoon (15g) brown sugar
- 1 tablespoon (8g) cornstarch mixed with 2 tablespoons water
- 2 tablespoons sesame seeds, toasted
- 3 green onions, thinly sliced
- Red pepper flakes (optional, for heat)
Instructions
- Step 1: Prepare the Chicken Start by cutting your chicken into even, bite-sized pieces about 1-inch across. Pat them dry with paper towels – this crucial step ensures your coating adheres properly. In a shallow bowl, beat the eggs until smooth. In another bowl, whisk together the flour, cornstarch, salt, pepper, and garlic powder until well combined. Dip each chicken piece first in the egg, then coat thoroughly in the flour mixture, shaking off any excess. Place the coated pieces on a wire rack and let them rest for 5 minutes to help the coating adhere better.
- Step 2: Fry the Chicken Heat vegetable oil in a large, deep skillet or wok to 350°F (175°C). A cooking thermometer helps tremendously here, but if you don’t have one, test by dropping a small bit of coating into the oil – it should sizzle immediately but not burn. Working in batches to avoid overcrowding (which lowers the oil temperature), carefully add chicken pieces and fry for 4-5 minutes until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a paper towel-lined plate to drain excess oil.
- Step 3: Prepare the Sticky Sauce In a separate saucepan over medium heat, combine honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, water, and brown sugar. Bring the mixture to a simmer, stirring occasionally. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Once your sauce is simmering, slowly pour in the cornstarch slurry while whisking constantly. Continue to simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon, appearing glossy and rich.
- Step 4: Combine and Finish Return the fried chicken to a clean wok or large skillet over medium heat. Pour the sticky sauce over the chicken and gently toss to coat every piece evenly. Continue cooking for 1-2 minutes, allowing the sauce to caramelize slightly and cling to the chicken. Remove from heat and sprinkle generously with toasted sesame seeds and sliced green onions. For those who enjoy a little heat, add a sprinkle of red pepper flakes. Serve your Crispy Sesame Chicken with a Sticky Asian Sauce immediately while still hot and at peak crispiness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 17g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg