Description
This Sesame Chicken recipe features crispy fried chicken pieces tossed in a sticky, flavorful Asian-inspired sauce made from soy sauce, honey, sesame oil, and aromatic garlic and ginger. Served with sesame seeds, green onions, white rice, and steamed broccoli, this dish offers a perfect balance of sweet, savory, and tangy flavors with a satisfying crunch.
Ingredients
Scale
For the Chicken:
- 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
For the 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)
For Garnish and Serving:
- Sesame seeds
- Chopped green onions
- Cooked white rice, for serving
- Steamed broccoli, for serving
Instructions
- Prepare the Chicken Pieces: Cut boneless, skinless chicken thighs into uniform 1-inch pieces to ensure even cooking. Pat the chicken dry with paper towels to help the coating adhere and create crispiness.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper. These dry components help create a crispy texture.
- Prepare the Wet Ingredients: In another bowl, whisk the beaten eggs and water to form the egg wash, which helps the dry mixture stick to the chicken.
- Coat the Chicken: Dip each chicken piece into the egg wash, then dredge thoroughly in the flour mixture, pressing gently for good adherence. Shake off excess flour to avoid clumping.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C) over medium-high heat, using a thermometer to check the temperature for perfect frying conditions.
- Fry the Chicken in Batches: Carefully add chicken pieces to the hot oil in batches without overcrowding. Fry each batch for 5-7 minutes until golden brown and fully cooked, with an internal temperature of 165°F (74°C).
- Remove and Drain: Using a slotted spoon or spider, transfer fried chicken to a wire rack lined with paper towels to drain excess oil and maintain crispy texture.
- Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar over medium heat to create a balanced sweet and savory base.
- Add Aromatics and Thickener: Stir in minced garlic, grated ginger, and optional red pepper flakes. Mix cornstarch and water to make a slurry and add it to the saucepan. Cook while stirring until the sauce thickens to a sticky consistency.
- Toss Chicken with Sauce: Add the fried chicken pieces into the thickened sauce, tossing well to coat each piece evenly with the sticky glaze.
- Serve: Garnish with sesame seeds and chopped green onions. Serve immediately with steamed broccoli and cooked white rice for a complete meal.
Notes
- Ensure the oil temperature stays at 350°F to maintain crispiness and prevent soggy chicken.
- Cut chicken pieces evenly for consistent cooking.
- The cornstarch and baking powder in the coating help achieve a light, crispy texture.
- Adjust red pepper flakes according to your heat preference or omit for milder flavor.
- Using low sodium soy sauce helps control the saltiness of the dish.
- Drain fried chicken on a wire rack instead of paper towels alone to keep the crust crunchy.
- The sauce can be prepared ahead and gently reheated when ready to serve.
