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Sesame Chicken Recipe

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4 from 4 reviews

This crispy and flavorful Sesame Chicken recipe features tender chicken pieces coated in a light crispy batter, fried to golden perfection, and tossed in a sweet and tangy honey-soy sesame sauce. Garnished with toasted sesame seeds and fresh green onions, it's a delightful dish perfect for a family dinner or takeout favorite at home.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Chicken and Coating

  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
  • 2 eggs, beaten
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • Oil for frying (enough for deep frying about 3 inches deep)

Sauce

  • 1 teaspoon vegetable oil
  • 1 teaspoon minced fresh garlic
  • 1/4 cup honey
  • 1/4 cup soy sauce (reduced sodium preferred)
  • 2 tablespoons ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch

Garnish

  • 2 tablespoons sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  1. Prepare Egg Mixture: In a bowl, whisk together the beaten eggs with salt and pepper until well combined.
  2. Mix Dry Coating: In a shallow bowl or plate, stir together the all-purpose flour and 1/2 cup cornstarch evenly.
  3. Coat Chicken: Dip each chicken piece first into the egg mixture, then dredge thoroughly into the flour and cornstarch mixture. Ensure each piece is well coated for maximum crispiness.
  4. Heat Oil: In a deep pan or fryer, heat about 3 inches of oil to 350°F (175°C) for deep frying the chicken pieces.
  5. Fry Chicken: Carefully add 7-8 chicken pieces into the hot oil, cooking for about 5 minutes or until golden brown and crispy. Fry remaining pieces in batches, maintaining oil temperature.
  6. Drain Chicken: Remove fried chicken with a slotted spoon and place on paper towels to drain excess oil.
  7. Prepare Sauce Mixture: While frying chicken, combine honey, soy sauce, ketchup, brown sugar, rice vinegar, toasted sesame oil, and 2 teaspoons cornstarch in a bowl. Stir thoroughly to blend.
  8. Cook Sauce: Heat 1 teaspoon vegetable oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the prepared sauce mixture and simmer for 3-4 minutes until the sauce thickens slightly.
  9. Toss Chicken in Sauce: Add the crispy fried chicken pieces into the pan with the sauce and toss well to coat each piece evenly with the glossy sauce.
  10. Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the coated chicken before serving hot for a delicious, restaurant-style meal.

Notes

  • Ensure oil temperature stays consistent at 350°F for even frying and crispy texture.
  • You can substitute chicken thighs for a juicier option but adjust cooking time accordingly.
  • Using reduced sodium soy sauce helps control the saltiness of the dish.
  • To make this recipe gluten-free, substitute regular soy sauce with tamari and use gluten-free flour and cornstarch.
  • Leftover sesame chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to maintain crispiness.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese-American

Find it online: https://avascooking.com/sesame-chicken-recipe/