Crispy Sesame Chicken
Crispy on the outside, saucy and sticky in just the right way, this sesame chicken brings together bite-sized chicken breast, soy sauce, garlic, honey, and a little flirt of ginger. Smells like your favorite takeout, but from the comfort of home—and fuzzy socks.
4
servings
Ingredients
For the Chicken
- 1.5 pounds (680 g) boneless skinless chicken breasts cut into bite-sized pieces
- 2 eggs beaten
- 1 tsp salt divided
- 1/2 tsp (0.5 tsp) black pepper
- 1 tsp garlic powder
- 1/2 cup (60 g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 2 cups (480 ml) vegetable oil for frying (approximate)
For the Sauce
- 1/3 cup (80 ml) soy sauce low-sodium preferred
- 1/3 cup (115 g) honey
- 2 tbsp (25 g) brown sugar
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 g) hoisin sauce
- 2 cloves (2) garlic minced
- 1 tbsp (10 g) fresh ginger grated
- 2 tsp (10 ml) toasted sesame oil
- 1 tbsp (8 g) cornstarch for slurry
- 1 tbsp (15 ml) water for slurry
For Garnish
- 1 tbsp (8 g) toasted sesame seeds
- 2 green onions thinly sliced
Equipment
- Large Skillet or Dutch Oven
- Mixing bowls
- Tongs
- Paper towels
- Measuring cups and spoons
Instructions
- Prepare the dredging station: In one bowl, whisk eggs with 1/2 tsp salt, pepper, and garlic powder. In a second bowl, combine cornstarch, flour, and remaining 1/2 tsp salt.
- Dip each chicken piece first into the egg wash, then dredge thoroughly in the cornstarch-flour mix, pressing to adhere. Set aside on a plate until all pieces are coated.
- Heat vegetable oil in a large skillet (about 2 inches deep) over medium-high heat until it reaches 350ºF (175ºC). Fry chicken in batches, turning as needed, until deep golden and cooked through, about 4–5 minutes per batch. Remove and drain on paper towels.
- Make the sauce: In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, hoisin, garlic, ginger, and sesame oil. Whisk well and heat over medium until simmering.
- In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water to form a slurry. Stir into the sauce, simmer for 1–2 minutes until thick and glossy. Remove from heat.
- Transfer fried chicken to a large bowl. Pour warm sauce over the chicken and toss to coat every piece evenly.
- Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice and veggies if you like.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let cool, then freeze chicken pieces separately before transferring to a freezer bag. Reheat in an oven or skillet for maximum crispness. For a spicy kick, add sriracha or chili garlic sauce to the glaze. Substitute thighs for juicier results, or try pressed tofu/cauliflower for a vegetarian spin. Gluten-free? Use tamari and GF flour.
Nutrition
Calories: 590kcal | Carbohydrates: 54g | Protein: 35g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 1200mg | Potassium: 650mg | Fiber: 1g | Sugar: 19g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2.2mg