Introduction:

Sticky Sesame Chicken is a delicious, savory-sweet dish that combines crispy chicken coated in a rich, sticky glaze made from soy sauce, honey, and sesame oil. Often served as an appetizer or main dish in Chinese or Asian-inspired cuisine, it’s loved for its crunchy texture and flavorful sauce. The addition of sesame seeds enhances the taste with a delicate nuttiness, making this dish a crowd-pleaser.

This recipe is simple to prepare, yet offers a complex flavor profile that combines the umami of soy sauce, the sweetness of honey, and the unique depth of sesame oil. Perfect for a weeknight dinner or a special occasion, Sticky Sesame Chicken is a great way to enjoy a comforting and flavorful meal.

The History of Ingredients:

Chicken: Chicken has been a staple in many cuisines around the world for centuries. It’s a versatile, lean source of protein and one of the most widely consumed meats globally. Its ability to absorb different flavors and its quick cooking time make it ideal for various cooking methods, including frying, grilling, and baking.
Sesame Seeds: Sesame seeds are one of the oldest oilseed crops known to humanity. Originating in Africa and India, they’ve been cultivated for thousands of years. They are prized for their nutty flavor and health benefits, including being rich in healthy fats, protein, and important minerals like calcium and iron. Sesame oil, derived from sesame seeds, adds a fragrant, slightly nutty flavor to dishes.
Soy Sauce: Soy sauce has a rich history in East Asia, with its origins dating back to ancient China. It is made by fermenting soybeans, wheat, salt, and water, which gives it its characteristic umami flavor. Over the centuries, soy sauce has spread to Japan, Korea, and Southeast Asia and become a fundamental ingredient in many Asian cuisines.
Honey: Honey has been used for thousands of years as both a food and a medicine. It’s often used as a natural sweetener in cooking and baking. The sweet, floral taste of honey pairs beautifully with the savory flavors of soy sauce in this recipe.
Ginger and Garlic: Both ginger and garlic are central to Asian cuisine. Ginger adds warmth and spiciness, while garlic provides an aromatic, savory depth to the sauce.

Breakdown of Ingredients:

Chicken: The star ingredient that provides protein and serves as the base for the sticky glaze.
Sesame Oil: Adds a distinct, nutty flavor to the dish that balances the sweetness of honey and richness of soy sauce.
Soy Sauce: Adds a savory depth and umami flavor, helping to create the sticky glaze.
Honey: Provides sweetness and helps the sauce thicken to a sticky consistency.
Sesame Seeds: Garnish the dish, adding crunch and a nutty flavor that complements the sauce.
Ginger and Garlic: Bring heat and aromatic flavor, making the sauce more complex and vibrant.

Step-by-Step Recipe:

Ingredients:

500g (1 lb) boneless, skinless chicken breasts (or thighs), cut into bite-sized chunks
1/2 cup cornstarch (for coating)
1/4 cup vegetable oil (for frying)
2 tbsp sesame oil
3 cloves garlic, minced
1-inch piece of ginger, grated or minced
1/4 cup soy sauce (light or all-purpose)
1/4 cup honey
1 tbsp rice vinegar
1 tbsp water (to thin sauce if necessary)
2 tbsp sesame seeds (to garnish)
Green onions, chopped (optional garnish)

Instructions:

Prepare the Chicken:
- Cut the chicken breasts (or thighs) into bite-sized chunks.
- Place the cornstarch in a shallow dish. Coat each piece of chicken with cornstarch, shaking off the excess.
Fry the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken pieces in batches, being careful not to overcrowd the pan.
- Fry the chicken for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove the chicken from the skillet and set it aside.
Make the Sauce:
- In the same skillet, heat sesame oil over medium heat. Add the minced garlic and grated ginger, cooking for about 30 seconds or until fragrant.
- Stir in the soy sauce, honey, and rice vinegar. Bring the mixture to a simmer, stirring occasionally to combine.
- Let the sauce cook for about 2-3 minutes until it thickens slightly. If the sauce gets too thick, add a bit of water to thin it out.
Coat the Chicken:
- Return the fried chicken to the skillet and toss it in the sauce, making sure each piece is well-coated and sticky.
- Let the chicken cook in the sauce for 1-2 more minutes, allowing the sauce to further thicken and glaze the chicken.
Garnish and Serve:
- Sprinkle sesame seeds and chopped green onions (if using) on top of the chicken.
- Serve hot with steamed rice or noodles for a complete meal.

Tips for the Perfect Sticky Sesame Chicken:

Crispy Chicken: To ensure the chicken remains crispy, make sure the oil is hot before frying, and avoid overcrowding the pan. This will help achieve an even golden crust on the chicken.
Adjust Sauce Consistency: If you prefer a thicker sauce, simmer it for a little longer. If it becomes too thick, add water (or chicken broth) a tablespoon at a time to adjust the consistency.
Flavor Boost: Add a pinch of red pepper flakes or a splash of sriracha to the sauce if you like a bit of heat.
Make It Ahead: You can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Just reheat it before tossing with the chicken.

Variations and Customizations:

Spicy Sesame Chicken: Add chili sauce or red pepper flakes to the sauce to make it spicy. This will give the dish a nice kick and balance the sweetness.
Sesame Chicken with Vegetables: Toss in some stir-fried vegetables, like bell peppers, onions, broccoli, or snow peas, for a one-pan meal.
Baked Version: If you prefer a healthier option, bake the chicken after coating it in cornstarch at 400°F for 20-25 minutes, flipping halfway through. Then toss the baked chicken in the sauce to coat.
Honey Alternative: Swap honey for maple syrup for a slightly different flavor. This will still keep the sticky texture but provide a milder sweetness.

Health Considerations and Nutritional Value:

Chicken: A lean protein, chicken provides essential nutrients like niacin, vitamin B6, and selenium. Skinless, boneless chicken breasts are a healthier option with lower fat content.
Sesame Seeds: Sesame seeds are packed with healthy fats, fiber, protein, and minerals like calcium and iron, making them a nutritious addition to this dish.
Honey: While honey adds sweetness to the dish, it’s also rich in antioxidants and has antibacterial properties. However, it should be consumed in moderation due to its sugar content.
Sesame Oil: While sesame oil adds flavor and depth to the dish, it is calorie-dense and should be used in moderation. It’s high in healthy fats, particularly polyunsaturated fats.

Nutritional Information (Per Serving):

Calories: ~400-450 kcal (for a serving with 1/4 of the recipe)
Protein: ~30 grams
Carbohydrates: ~40 grams
Fat: ~18-20 grams (primarily from sesame oil and sesame seeds)
Fiber: ~2-3 grams
Sugar: ~15 grams (mainly from honey)

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs work wonderfully in this recipe. They’re juicier and more flavorful, so they’ll absorb the sauce nicely.

Q: Can I make this recipe gluten-free?
A: Yes! You can use gluten-free soy sauce and substitute the cornstarch with a gluten-free flour like rice flour.

Q: Can I prepare the sauce ahead of time?
A: Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days. Just reheat it before using.

Q: What should I serve with Sticky Sesame Chicken?
A: This dish pairs well with steamed white rice, jasmine rice, or noodles. For added freshness, serve it with a side of vegetables or a green salad.

Sticky Sesame Chicken Recipe

This Sticky Sesame Chicken recipe features crispy chicken pieces coated in a rich, sweet and savory glaze made from honey, soy sauce, sesame oil, and garlic powder. Perfectly served over a bed of white rice, it's a delightful dish that's both flavorful and easy to make!

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Prep Time 15

Cook Time 14

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Ingredients

For the Chicken:
4 boneless skinless chicken breasts, chopped into 1 ½ inch pieces
2 eggs whisked
6 tablespoons flour
3 tablespoons corn starch
4 tablespoons vegetable oil
3-4 cups cooked white rice for serving
Sesame seeds for garnish
Green onions chopped, for garnish
For the Sauce:
6 tablespoons honey
4 tablespoons ketchup
3 tablespoons sugar
1 tablespoon brown sugar
2 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
½ teaspoon salt
1 teaspoon garlic powder
1 tablespoon cold water
2 tablespoons corn starch

Instructions

Prepare the Chicken:
Cut the Chicken: Chop the chicken breasts into bite-sized, 1 ½ inch pieces.
Coat the Chicken: In a shallow bowl, whisk the eggs. In another dish, combine the flour and cornstarch.
Dip each chicken piece into the egg mixture, then coat with the flour-cornstarch mixture, shaking off any excess.
Fry the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Fry the coated chicken pieces in batches, cooking for 3-4 minutes per side, until golden brown and crispy. Ensure not to overcrowd the pan for even frying.
Remove the chicken from the skillet and drain on a paper towel-lined plate to remove excess oil.
Prepare the Sauce:
In a small bowl, whisk together the honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, toasted sesame oil, salt, and garlic powder.
In another small bowl, mix the cold water and cornstarch to create a slurry (this will help thicken the sauce).
Pour the sauce into the skillet and bring to a simmer over medium heat. Stir occasionally to combine.
Once the sauce is simmering, add the cornstarch slurry to thicken the sauce. Stir until the sauce reaches a sticky consistency. If it gets too thick, add a little water to adjust.
Combine the Chicken with the Sauce:
Add the fried chicken back to the skillet, tossing to coat the chicken evenly in the sauce. Let the chicken cook for another 1-2 minutes, allowing the sauce to cling to the chicken and thicken.
Serve:
Serve the sticky sesame chicken over cooked white rice.
Garnish with sesame seeds and chopped green onions for added crunch and flavor.

Notes

Frying Tips:
- Oil Temperature: Make sure the vegetable oil is hot enough before adding the chicken to ensure a crispy texture. If the oil isn’t hot, the chicken may become soggy. You can test the oil by dropping a small piece of chicken into it; if it sizzles immediately, it’s ready.
- Batch Cooking: Avoid overcrowding the pan when frying. Fry the chicken in batches to ensure that each piece gets evenly crispy.
Cornstarch & Flour Coating:
- Crispier Coating: The combination of flour and cornstarch gives the chicken a light, crispy coating. Cornstarch helps create a crunchier texture compared to just flour.
- Alternatives: If you want to make this recipe gluten-free, you can use gluten-free flour and cornstarch to coat the chicken. Make sure to also use tamari or a gluten-free soy sauce for the sauce.
Sauce Adjustments:
- Consistency: The sauce will thicken quickly after adding the cornstarch slurry. If it becomes too thick, add a splash of water to loosen it up.
- Sweetness & Sourness: The honey and sugar give the sauce a sweet flavor, while the vinegar adds a tangy balance. Adjust these ingredients based on your taste preferences — more honey for sweetness, more vinegar for tang.
- Heat: For a spicy kick, add a teaspoon of chili sauce or red pepper flakes to the sauce.
Serving Variations:
- Rice Options: While white rice is a classic choice, you can switch it up with brown rice, jasmine rice, or cauliflower rice for a lower-carb alternative.
- Vegetables: You can stir-fry vegetables like bell peppers, broccoli, or snap peas in the same skillet after removing the chicken. Add them to the dish for extra texture and nutrients.
Leftovers:
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when stored, so reheat with a little water or broth to bring back its sticky texture.
- Reheating: When reheating, a skillet is preferable for keeping the chicken crispy. If using a microwave, place a damp paper towel over the chicken to retain moisture.
Make Ahead:
- You can prep the chicken and coat it in the flour-cornstarch mixture in advance, storing it in the fridge for a few hours before frying.
- The sauce can also be made ahead of time and stored in the refrigerator for up to 4 days. Reheat it in a pan before adding the chicken.

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