Description
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 flavors and a hint of garlic and ginger, this dish is garnished with sesame seeds and green onions and served best over fluffy white rice with steamed broccoli. It’s a restaurant-quality meal that’s easy to make at home.
Ingredients
Scale
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
Sticky Asian 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)
Garnishes and Serving
- Sesame seeds
- Chopped green onions
- Cooked white rice, for serving
- Steamed broccoli, for serving
Instructions
- Prepare the Chicken Pieces: Cut the chicken thighs into uniform 1-inch pieces to ensure even cooking. Pat them dry with paper towels to help the flour mixture stick better and promote crispiness.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. This blend will create a light and crispy coating.
- Prepare the Wet Ingredients: In a separate bowl, whisk the beaten eggs and water together to form an egg wash that helps the dry coating adhere to the chicken.
- Coat the Chicken: Dip each chicken piece into the egg wash, ensuring full coating, then dredge in the flour mixture, pressing gently so it sticks well. Shake off excess flour. This double coating ensures a crispy exterior.
- Heat the Oil: Pour enough vegetable oil into a large, deep skillet or pot to create a 2-inch depth. Heat over medium-high heat to 350°F (175°C), using a thermometer for accuracy. Proper temperature prevents sogginess.
- Fry the Chicken in Batches: Fry chicken pieces in batches without overcrowding the pan to maintain oil temperature. Cook each batch for 5-7 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Remove and Drain: Use a slotted spoon to remove chicken and place on a wire rack lined with paper towels to drain excess oil, maintaining crispiness.
- Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar to create a balanced sweet, savory, and tangy sauce.
- Add Aromatics: Stir in the minced garlic and grated ginger to deepen the flavor profile of the sauce.
- Thicken the Sauce: Make a slurry by whisking cornstarch and water in a small bowl, then add to the saucepan, stirring to combine.
- Cook the Sauce: Simmer the sauce over medium heat, stirring constantly for 2-3 minutes until thickened. Add red pepper flakes here if a spicy kick is desired.
- Taste and Adjust: Sample the sauce and adjust sweetness, tanginess, or saltiness by adding more honey, rice vinegar, or soy sauce as needed.
- Combine Chicken and Sauce: Add the fried chicken to the sauce, tossing well to coat every piece with the sticky glaze.
- Heat Through: Cook for an additional 1-2 minutes while stirring occasionally to heat the chicken and set the glaze.
- Garnish and Serve: Transfer to a serving dish and garnish with sesame seeds and chopped green onions.
- Serve Immediately: Serve over cooked white rice and steamed broccoli for a complete and satisfying meal.
Notes
- Ensure the oil temperature stays consistent to keep the chicken crispy and prevent it from becoming greasy.
- Use low sodium soy sauce to control saltiness in the sauce.
- The red pepper flakes are optional but add a nice subtle heat if included.
- Patting chicken dry before coating is key for crispiness.
- Serving immediately preserves the contrast between the crispy chicken and sticky sauce.
