Go Back
Sticky Sesame Chicken Recipe

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

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

Method
 

  1. Prepare the Chicken:
  2. Cut the Chicken: Chop the chicken breasts into bite-sized, 1 ½ inch pieces.
  3. Coat the Chicken: In a shallow bowl, whisk the eggs. In another dish, combine the flour and cornstarch.
  4. Dip each chicken piece into the egg mixture, then coat with the flour-cornstarch mixture, shaking off any excess.
  5. Fry the Chicken:
  6. Heat vegetable oil in a large skillet or wok over medium-high heat.
  7. 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.
  8. Remove the chicken from the skillet and drain on a paper towel-lined plate to remove excess oil.
  9. Prepare the Sauce:
  10. In a small bowl, whisk together the honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, toasted sesame oil, salt, and garlic powder.
  11. In another small bowl, mix the cold water and cornstarch to create a slurry (this will help thicken the sauce).
  12. Pour the sauce into the skillet and bring to a simmer over medium heat. Stir occasionally to combine.
  13. 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.
  14. Combine the Chicken with the Sauce:
  15. 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.
  16. Serve:
  17. Serve the sticky sesame chicken over cooked white rice.
  18. 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.