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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!
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
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.