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

If you are craving a dish that brings together the perfect blend of sweet, savory, and a little bit of tang, then you are in for a treat. The Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe is a delightful feast that combines tender fried chicken coated in a lusciously sticky sauce bursting with flavors you won’t be able to resist. This recipe is a wonderful way to make a restaurant favorite right at home, with that ideal balance of crispiness and saucy goodness that clings lovingly to every bite.

Ingredients You’ll Need

While the ingredient list might look extensive at first glance, these are simple pantry and fresh staples that come together beautifully to create an irresistible dish. Each component plays a crucial role, from the crispy fried chicken pieces to the rich, luscious sauce that brings it all together with flavors and textures that pop.

• 2 lbs boneless, skinless chicken thighs: Using thighs ensures juicy, tender meat that stays moist after frying.
• 1 cup all-purpose flour: The base for the crispy coating that gives the chicken its satisfying crunch.
• 1/2 cup cornstarch: Helps create that light, airy, and crispy texture we all love on fried chicken.
• 1 teaspoon baking powder: Adds a bit of lift to the crispy coating for extra crunch.
• 1 teaspoon salt: Essential for seasoning the chicken and bringing out its flavor.
• 1/2 teaspoon black pepper: A subtle heat that balances the dish.
• 2 large eggs, beaten: Acts as a binding agent for the flour coating.
• 1/2 cup water: Combined with eggs, this helps achieve the perfect batter consistency.
• Vegetable oil, for frying: A neutral oil with a high smoke point perfect for deep frying.
• 1/2 cup soy sauce (low sodium preferred): The salty backbone of the sticky Asian sauce.
• 1/4 cup honey: Adds the perfect touch of natural sweetness to the sauce.
• 1/4 cup rice vinegar: Brings acidity and tartness that balances the sweetness.
• 2 tablespoons sesame oil: Adds toasty, nutty depth in the sauce’s flavor profile.
• 2 tablespoons brown sugar, packed: Provides richness and caramel undertones.
• 1 tablespoon cornstarch: Thickens the sauce to that signature sticky consistency.
• 1 tablespoon water: Helps dissolve cornstarch when making the sauce slurry.
• 2 cloves garlic, minced: Garlic infuses the sauce with warm pungency.
• 1 teaspoon ginger, grated: Adds fresh, aromatic spice for complexity.
• 1/2 teaspoon red pepper flakes (optional): Introduces a gentle heat kick for those who like spice.
• Sesame seeds: For garnish and a subtle crunch.
• Chopped green onions: Adds fresh color and mild sharpness as a finishing touch.
• Cooked white rice, for serving: The perfect neutral base that soaks up the sauce lovingly.
• Steamed broccoli, for serving: Brings vibrant green color and fresh vegetable balance.

How to Make Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe

Step 1: Prepare the Chicken Pieces

Start by cutting your chicken thighs into uniform 1-inch pieces to ensure that each piece cooks evenly. Next, pat the chicken dry with paper towels—this simple step prevents sogginess and helps your crispy coating stick better. The secret to amazing fried chicken is starting with dry meat for that perfect crunch.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together your flour, cornstarch, baking powder, salt, and black pepper. This blend of dry ingredients forms the foundation of your crispy coating. Cornstarch is especially important here because it gives the chicken that light, airy crunch without being heavy.

Step 3: Prepare the Wet Ingredients

In a separate bowl, whisk together the eggs and water. This wet mixture acts as a glue, allowing the dry flour mixture to adhere perfectly to the chicken. The combination also contributes to the coating’s texture once fried.

Step 4: Coat the Chicken

Dip each piece of chicken into the egg wash so it’s completely coated, then dredge it thoroughly in the dry flour mixture. Press the coating gently onto the chicken to ensure it sticks well. Shake off any excess flour to avoid clumps. This double step is what guarantees your chicken will have a crispy yet delicate exterior.

Step 5: Heat the Oil

Pour vegetable oil into a large, deep skillet or pot until it’s about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy—the temperature is key to keeping your chicken crispy and perfectly cooked through without being greasy.

Step 6: Fry the Chicken in Batches

Carefully add your chicken pieces to the hot oil in batches to avoid overcrowding, which can drop oil temperature and make your chicken soggy. Fry each batch for 5 to 7 minutes, until golden brown and cooked through (with an internal temperature of 165°F / 74°C). Keeping the chicken in uniform pieces helps with even cooking every time.

Step 7: Remove and Drain

Use a slotted spoon or spider to transfer the fried chicken to a wire rack lined with paper towels to drain excess oil. This crucial step preserves the crispiness by preventing steam from making the chicken soggy after frying.

Step 8: Combine Sauce Ingredients

In a medium saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, and brown sugar. This sweet and tangy combination creates the sticky Asian sauce that is essential to this beloved dish. The blend is balanced to coat without overwhelming each bite.

Step 9: Add Aromatics and Thicken Sauce

Stir in the minced garlic and grated ginger, which add essential warmth, fragrance, and depth to the sauce. Mix the cornstarch and water to create a slurry, then slowly whisk this into the saucepan while heating until the sauce thickens to a shiny, sticky glaze. For a little heat, stir in red pepper flakes now if using.

Step 10: Toss Chicken in the Sauce

Gently toss the crispy fried chicken pieces in the warm sticky sauce, making sure each chunk is generously coated. The sauce clings beautifully, enveloping the chicken in that luscious glaze that makes this Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe so irresistible.

How to Serve Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe

Garnishes

Finish off your dish by sprinkling toasted sesame seeds and chopped green onions over the top. They add gorgeous visual appeal and extra layers of flavor and texture. The sesame seeds give a subtle nutty crunch, while the green onions provide a fresh, bright contrast to the rich sauce.

Side Dishes

This dish pairs perfectly with fluffy white rice, which is ideal for soaking up every drop of that sticky Asian sauce. For a fresh, green balance, steamed broccoli adds a lovely veggie contrast, both in texture and color, creating a well-rounded meal full of comforting harmony.

Creative Ways to Present

If you want to elevate your presentation, serve the chicken on a bed of fried rice or stir-fry some veggies to accompany your protein. You could also offer the chicken as a filling for lettuce wraps, adding crisp refreshing leaves for wrapping, which gives a playful, hand-held option that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

You can store leftover sesame chicken in an airtight container in the refrigerator for up to 3 days. To maintain the crispiness, keep the chicken and sauce separate if possible, and toss them together just before reheating.

Freezing

While the sauce freezes well, fried chicken can lose its crispy texture once frozen and reheated. If you want to freeze leftovers, place the chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

The best way to reheat your sesame chicken is in a skillet over medium heat. Heat the sauce first, then add the chicken pieces, stirring gently until warmed through to preserve the glorious coating. Avoid microwaving if you want to keep that crispiness intact.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine, but thighs tend to stay juicier and more flavorful after frying. If using breasts, cut them into pieces carefully and avoid overcooking to prevent dryness.

Is it necessary to use both flour and cornstarch?

Yes, combining flour and cornstarch creates a lighter, crispier crust than using flour alone. Cornstarch helps absorb moisture and crisps up beautifully during frying.

Can I make the sauce ahead of time?

Definitely! The sauce can be prepared up to 2 days in advance and refrigerated. Reheat gently before tossing with freshly fried chicken for best results.

How spicy is this recipe?

This recipe is mildly spicy if you include the red pepper flakes. You can easily adjust the heat level by increasing or omitting them based on your preference.

What’s the best oil for frying chicken?

Vegetable oil or canola oil are both great choices due to their high smoke points and neutral flavors, which let the chicken shine without imparting extra taste.

Final Thoughts

This Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe is one of those dishes that feels like a special treat no matter the occasion but is simple enough for weeknight dinners. The harmony of crispy chicken and glossy, sticky sauce hits all the right notes every time. I can’t wait for you to try it and make it a favorite at your table too!

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