Description
Crispy and Sticky Honey Sesame Chicken is a delightful Asian-inspired main course featuring tender chicken pieces coated in a crispy batter and tossed in a sweet and savory honey sesame sauce. This dish balances the crunch of fried chicken with a glossy, flavorful glaze, garnished with sesame seeds and green onions, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil for frying
Honey Sesame Sauce
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the chicken: In a large bowl, season the bite-sized chicken pieces with salt and black pepper to taste. This ensures the chicken is flavorful before coating.
- Coat the chicken: In a separate bowl, combine the cornstarch and all-purpose flour. Dip each piece of seasoned chicken into the beaten eggs, then dredge them thoroughly in the cornstarch-flour mixture to create a crispy exterior after frying.
- Heat the oil: Pour vegetable oil into a deep skillet or saucepan to a depth of about 2 inches. Heat the oil to 350°F (175°C), which is the ideal temperature for frying chicken to golden crispiness without being greasy.
- Fry the chicken: Working in batches, fry the coated chicken pieces for 4 to 5 minutes, turning occasionally so they cook evenly. The chicken should be golden brown and crispy. Remove the fried pieces with a slotted spoon and drain on paper towels to remove excess oil.
- Make the sauce: In a separate saucepan over medium heat, combine honey, soy sauce, ketchup, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Thicken the sauce: Stir the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy and sticky.
- Toss chicken with sauce: Add the fried chicken pieces to the thickened sauce in the saucepan. Toss well to ensure every piece is evenly coated with the sticky honey sesame glaze.
- Garnish and serve: Remove from heat and sprinkle the chicken with sesame seeds and sliced green onions for added texture and fresh flavor. Serve immediately, ideally over steamed rice or noodles.
Notes
- For extra crispiness, fry the chicken a second time for 1 to 2 minutes after the initial frying and before tossing in the sauce.
- Adjust the sweetness of the dish by increasing or decreasing the amount of honey according to your taste preference.
- This dish pairs wonderfully with steamed rice or your choice of noodles for a complete meal.
