Crispy Sesame Chicken with Sticky Sauce Recipe
Crispy Sesame Chicken with Sweet & Sticky Sauce is a deliciously crunchy fried chicken dish coated in a flavorful blend of honey, soy sauce, garlic, and sesame oil. This recipe features tender bite-sized chicken pieces perfectly fried to golden crispness and tossed in a glossy, tangy-sweet sauce, garnished with sesame seeds and fresh green onions for an irresistible Asian-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
For the Chicken:
- 1 pound chicken breast, boneless, skinless, cut into bite-sized pieces
- 1/2 cup all-purpose flour, for coating
- 1/2 cup cornstarch, for extra crispiness
- 2 large eggs, beaten
- 1 teaspoon salt, enhances flavor
- 1/2 teaspoon black pepper, adds a subtle kick
- Vegetable oil, for frying
For the Sweet & Sticky Sauce:
- 1/2 cup honey, provides sweetness and stickiness
- 1/4 cup soy sauce, adds depth and umami flavor
- 2 tablespoons rice vinegar, balances sweetness with acidity
- 2 cloves garlic, minced
- 1 tablespoon sesame oil, adds a nutty aroma
- 1 tablespoon cornstarch mixed with 2 tablespoons water, for thickening
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast into bite-sized pieces and season them evenly with salt and black pepper to enhance the overall flavor before coating.
- Coat the Chicken: Dip each piece of seasoned chicken into the beaten eggs, then thoroughly coat them with a combined mixture of all-purpose flour and cornstarch. This double coating ensures maximum crispiness when fried.
- Fry the Chicken: Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the coated chicken pieces in batches, avoiding overcrowding, until they turn golden brown and achieve a crispy texture, which should take around 5 to 7 minutes per batch. Remove and drain excess oil on a paper towel.
- Make the Sauce: In a saucepan over medium heat, combine the honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Stir and bring to a simmer. Add the cornstarch slurry (cornstarch mixed with water) slowly, stirring continuously until the sauce thickens to a glossy, sticky consistency.
- Combine Chicken and Sauce: Toss the freshly fried chicken pieces into the thickened sauce, ensuring each piece is evenly coated with the sweet and sticky glaze.
- Serve: Transfer the coated chicken to a serving dish and garnish generously with toasted sesame seeds and chopped green onions for an added crunch and fresh flavor boost.
Notes
- For extra crispiness, make sure the oil is at the right temperature (around 350°F/175°C) before frying.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
- The sauce can be adjusted for sweetness or saltiness by varying the amount of honey or soy sauce according to taste.
- This dish pairs well with steamed rice or stir-fried vegetables for a complete meal.
- Leftover crispy chicken can be reheated in the oven for best texture retention.
