Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe

Introduction

Sesame chicken is a delicious dish featuring crispy, golden chicken pieces coated in a sticky, flavorful Asian-inspired sauce. This recipe balances sweet, savory, and tangy flavors, making it a perfect meal to enjoy with rice and steamed vegetables.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup water
• Vegetable oil, for frying
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup honey
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar, packed
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Sesame seeds
• Chopped green onions
• Cooked white rice, for serving
• Steamed broccoli, for serving

Instructions

1. Step 1: Cut the chicken thighs into uniform 1-inch pieces and pat dry with paper towels to ensure the flour mixture sticks better and the chicken crisps evenly.
2. Step 2: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
3. Step 3: In a separate bowl, whisk the beaten eggs with 1/2 cup water to create an egg wash.
4. Step 4: Dip each chicken piece into the egg wash, then dredge in the flour mixture, pressing gently to coat evenly. Shake off excess flour.
5. Step 5: Heat vegetable oil in a deep skillet or pot to 350°F (175°C), about 2 inches deep. Use a thermometer to maintain the temperature.
6. Step 6: Fry the chicken pieces in batches without overcrowding, cooking for 5-7 minutes until golden brown and cooked through (internal temperature 165°F/74°C).
7. Step 7: Remove the chicken with a slotted spoon and drain on a wire rack lined with paper towels to keep crispiness.
8. Step 8: In a medium saucepan, combine soy sauce, honey, rice vinegar, sesame oil, and brown sugar. Whisk to blend flavors.
9. Step 9: Add minced garlic and grated ginger to the saucepan for added aroma and depth.
10. Step 10: Mix cornstarch and 1 tablespoon water in a small bowl to form a slurry, then stir it into the saucepan.
11. Step 11: Simmer the sauce over medium heat, stirring constantly, until thickened, about 2-3 minutes. Add red pepper flakes if you want heat.
12. Step 12: Taste and adjust sweetness, tanginess, or saltiness by adding more honey, rice vinegar, or soy sauce as preferred.
13. Step 13: Add the fried chicken pieces to the saucepan and toss gently to coat with the sticky sauce.
14. Step 14: Cook for another 1-2 minutes, stirring occasionally, to heat the chicken through and glaze with sauce.
15. Step 15: Transfer to a serving platter and garnish with sesame seeds and chopped green onions.
16. Step 16: Serve immediately over cooked white rice with steamed broccoli for a complete meal.

Tips & Variations

• Use chicken thighs instead of breasts for juicier, more flavorful results.
• Adjust the sweetness or heat of the sauce by varying honey and red pepper flakes to your taste.
• For extra crispiness, double-dip the chicken by repeating the egg wash and flour coating step.
• Try serving with brown rice or cauliflower rice for a healthier alternative.
• Swap the vegetable oil for peanut or canola oil for a slightly different frying flavor.

Storage

Store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispiness, or microwave briefly if preferred. The sauce may thicken upon cooling; adding a splash of water when reheating can restore its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but thighs are preferred for their juiciness and tenderness. Breast meat may be slightly drier if overcooked.

How do I make the chicken extra crispy?

Make sure to pat the chicken dry before coating, maintain the oil at the correct temperature, and avoid overcrowding during frying. Double coating the chicken with the egg wash and flour mixture also adds extra crispiness.

Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe

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★★★★★

4.7 from 75 reviews

This Sesame Chicken recipe features crispy fried chicken thighs coated in a sticky, flavorful Asian sauce made from soy sauce, honey, rice vinegar, and sesame oil. Perfectly balanced with sweet, savory, and tangy elements, this dish is garnished with sesame seeds and green onions, served alongside fluffy white rice and steamed broccoli for a complete meal.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian

Ingredients

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Chicken and Coating

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup water
• Vegetable oil, for frying

Sauce

• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup honey
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar, packed
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes (optional, for heat)

Garnish and Serving

• Sesame seeds
• Chopped green onions
• Cooked white rice, for serving
• Steamed broccoli, for serving

Instructions

1. Prepare the Chicken Pieces: Cut chicken thighs into 1-inch pieces ensuring uniform size for even cooking. Pat dry with paper towels to help the flour stick better and promote crispiness.
2. Combine Dry Ingredients: Whisk together flour, cornstarch, baking powder, salt, and pepper in a large bowl to create the crispy coating mixture.
3. Prepare the Wet Ingredients: In another bowl, whisk the eggs and water to make an egg wash that helps the coating adhere.
4. Coat the Chicken: Dip chicken pieces into the egg wash, then dredge thoroughly in the dry flour mixture, pressing gently to ensure full coverage. Shake off excess.
5. Heat the Oil: Pour vegetable oil into a deep skillet or pot to a depth of 2 inches and heat to 350°F (175°C), using a thermometer to maintain the correct frying temperature.
6. Fry the Chicken in Batches: Fry chicken pieces in batches, avoiding overcrowding, for 5-7 minutes until golden brown and internal temperature reaches 165°F (74°C).
7. Remove and Drain: Use a slotted spoon to remove chicken and place on a wire rack lined with paper towels to drain excess oil and maintain crispiness.
8. Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar to create the flavorful base.
9. Add Aromatics: Stir in minced garlic and grated ginger to add depth to the sauce.
10. Thicken the Sauce: Whisk cornstarch and water in a small bowl to make a slurry, then add it to the sauce, stirring constantly to prevent lumps.
11. Cook the Sauce: Simmer the sauce over medium heat for 2-3 minutes until thickened. Add red pepper flakes if a spicy kick is desired.
12. Taste and Adjust: Adjust sweetness, tanginess, or saltiness by adding more honey, rice vinegar, or soy sauce as preferred.
13. Combine Chicken and Sauce: Toss the fried chicken in the thickened sesame sauce until each piece is evenly coated and glossy.
14. Heat Through: Cook for an additional 1-2 minutes to ensure the chicken is warm and well-glazed with sauce.
15. Garnish and Serve: Transfer to a serving dish and garnish with sesame seeds and chopped green onions.
16. Serve Immediately: Serve the sticky sesame chicken hot over cooked white rice with steamed broccoli on the side for a balanced meal.

Notes

• For best results, use a thermometer to maintain the oil temperature at 350°F to ensure chicken is crispy and not greasy.
• Do not overcrowd the pan while frying to keep the oil temperature stable and chicken crispy.
• The sauce can be adjusted to taste — add more honey for sweetness or more chili flakes for heat.
• Use low sodium soy sauce to better control the saltiness of the dish.
• Leftover chicken and sauce can be stored separately in the fridge for up to 2 days, but the chicken will lose crispiness.
• Pair with steamed broccoli or snap peas to add a fresh vegetable component to the meal.

Keywords: Sesame Chicken, sticky chicken, Asian chicken recipe, crispy fried chicken, sticky sauce, easy dinner, homemade sesame chicken