Description
A delightful Crispy Sesame Chicken recipe featuring tender chicken pieces coated in a crispy cornstarch and flour batter, fried to golden perfection, and glazed with a savory-sweet sesame sauce. This easy-to-make dish combines rich flavors from soy sauce, honey, toasted sesame oil, and fresh aromatics, perfect for a family dinner or entertaining guests.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 large eggs
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour (or gluten-free blend if needed)
- 1/2 tsp salt
- 1/4 tsp ground white pepper (optional)
- 1/2 cup neutral oil for frying (canola, peanut, or vegetable oil)
Sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey (or brown sugar)
- 2 tbsp rice vinegar
- 2 tbsp ketchup
- 1 tbsp toasted sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Garnish
- 2 tbsp toasted sesame seeds
- 2-3 green onions, thinly sliced
- Optional: chili flakes or sliced red chili
Instructions
- Prepare the chicken: Pat the chicken pieces dry with paper towels to remove excess moisture. Toss the chicken pieces with salt and white pepper in a bowl to season evenly.
- Coat the chicken: In one bowl, beat the eggs thoroughly. In another bowl, combine the cornstarch and all-purpose flour. Dip each chicken piece first into the beaten eggs, then dredge in the flour-cornstarch mixture, pressing lightly to ensure an even coating.
- Heat the oil: Pour the neutral oil into a large skillet or wok to a depth of about 1/2 inch. Heat the oil over medium-high heat until shimmering and hot, around 350°F.
- Fry the chicken: Add the coated chicken pieces in a single layer to the hot oil, working in batches as needed to avoid overcrowding. Fry each side for 3-4 minutes or until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
- Prepare the sauce: While the chicken drains, whisk together soy sauce, honey, rice vinegar, ketchup, toasted sesame oil, minced garlic, and grated ginger in a small saucepan. Bring the mixture to a simmer over medium heat. Stir in the cornstarch-water slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy. Add a tablespoon or two of water if the sauce is too thick.
- Toss chicken in sauce: Add the crispy fried chicken into the saucepan with the thickened sauce. Toss quickly and gently to coat every piece thoroughly with the glaze.
- Garnish and serve: Transfer to a serving dish and sprinkle with toasted sesame seeds and sliced green onions. Add chili flakes or sliced red chili if desired for some heat. Serve immediately while hot and crispy.
Notes
- Using chicken thighs will provide more juicy and tender results, but breasts can be used for a leaner option.
- Ensure the oil is hot enough before frying to achieve a crispy coating and prevent sogginess.
- Work in batches when frying to maintain the oil temperature and crispiness.
- The sauce can be adjusted by swapping honey with brown sugar for a different sweetness profile.
- Optional ginger and white pepper add aromatic warmth but can be omitted if unavailable.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour and verify the soy sauce is gluten-free.
