Description
This Sesame Chicken recipe features crispy fried chicken thighs coated in a sticky, sweet, and tangy Asian-inspired sauce made with soy sauce, honey, rice vinegar, and sesame oil. Perfectly balanced with garlic, ginger, and a hint of heat from red pepper flakes, this dish is garnished with toasted sesame seeds and fresh green onions, served best over fluffy white rice and steamed broccoli for a complete meal.
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)
Garnish and Serving
- Sesame seeds
- Chopped green onions
- Cooked white rice, for serving
- Steamed broccoli, for serving
Instructions
- Prepare the Chicken Pieces: Cut chicken thighs into uniform 1-inch pieces and pat dry with paper towels to remove excess moisture, which helps the coating stick better and results in crispier chicken.
- Combine Dry Ingredients: Whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper in a large bowl to create a balanced coating that will be light and crispy.
- Prepare the Wet Ingredients: In a separate bowl, whisk the two beaten eggs with 1/2 cup water to make an egg wash that helps the dry coating adhere to the chicken.
- Coat the Chicken: Dip each chicken piece fully into the egg wash, then dredge it in the flour mixture, pressing gently so the flour sticks well. Shake off extra flour to avoid clumps, ensuring an even crispy crust.
- Heat the Oil: Pour vegetable oil into a large deep skillet or pot to about 2-inch depth and heat over medium-high heat until it reaches 350°F (175°C), using a thermometer for accuracy to achieve perfect frying temperature.
- 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, aiming for an internal temperature of 165°F (74°C).
- Remove and Drain: Use a slotted spoon to remove the fried chicken and place on a wire rack lined with paper towels to drain excess oil and keep the chicken crispy.
- Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar to create the base of the flavorful sauce.
- Add Aromatics: Stir in minced garlic and grated ginger to the saucepan for depth and complexity of flavor.
- Thicken the Sauce: Whisk cornstarch and water in a small bowl to make a slurry, then pour it into the saucepan and mix well to prepare for thickening.
- Cook the Sauce: Simmer the sauce over medium heat, stirring constantly for 2-3 minutes until thickened. Add red pepper flakes now if a spicier sauce 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 fried chicken pieces to the thickened sauce and toss well to coat every piece evenly with the sticky glaze.
- Heat Through: Cook for 1-2 minutes more, stirring occasionally to heat the chicken and allow the sauce to glaze it beautifully.
- Garnish and Serve: Transfer the coated chicken to a serving dish and sprinkle with toasted sesame seeds and chopped green onions for extra flavor and crunch.
- Serve Immediately: Serve the sesame chicken hot over cooked white rice and alongside steamed broccoli for a delicious and complete meal.
Notes
- Make sure the oil temperature stays at 350°F to avoid greasy chicken.
- Don’t overcrowd the pan while frying to keep the oil temperature consistent.
- Use a wire rack rather than paper towels alone to drain fried chicken and preserve crispiness.
- For less heat, omit the red pepper flakes.
- Can substitute chicken thighs with boneless chicken breasts if preferred, though thighs will be juicier.
- Leftover chicken can be refrigerated and reheated, but best served fresh for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: Sesame chicken, crispy chicken, sticky chicken sauce, Asian chicken recipe, fried chicken thighs, sweet and tangy chicken
