Sesame Chicken Recipe – Asian Special
Sesame Chicken is a beloved takeout classic known for its crispy fried chicken bites coated in a glossy, sweet, and savory sauce infused with sesame flavor. With just the right touch of garlic, soy, and honey, this crowd-pleaser delivers restaurant-quality flavor at home. Serve it over rice with steamed veggies for a satisfying and complete meal!
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Chicken:
- 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Oil, for frying
For the Sesame Sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce (optional)
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
- 1/4 cup water
For Garnish:
- Toasted sesame seeds
- Sliced green onions
Fry the Chicken:
In two shallow bowls, place beaten eggs and a mixture of cornstarch + flour. Dip chicken into egg, then coat in flour mixture. Heat oil in a deep pan and fry in batches until golden and crispy. Drain on paper towels.
Make the Sauce:
In a small saucepan, combine soy sauce, honey, vinegar, hoisin (if using), sesame oil, garlic, ginger, and water. Bring to a simmer. Stir in cornstarch slurry and cook until the sauce thickens and turns glossy.
Combine:
Toss the crispy chicken in the sesame sauce until well coated.
Serve:
Top with sesame seeds and green onions. Serve hot with steamed jasmine rice or stir-fried vegetables.
Recipe Notes :
Chicken Tip: Thighs offer more juiciness, while breasts give a firmer bite—use your favorite!
Crispier Coating: Double-fry for an extra crunchy texture.
Sauce Sweetness: Adjust honey or sugar for a sweeter or more savory balance.
Healthier Option: Skip the deep fry—bake or air fry the chicken at 200°C (400°F) for 18–20 minutes.
Meal Prep: Make the sauce ahead and store in the fridge for up to 5 days. Reheat and toss with freshly cooked chicken.
