Crispy Sesame Chicken with Sweet and Savory Sauce Recipe
This Sesame Chicken recipe features crispy, battered chicken cubes fried to golden perfection and tossed in a flavorful, tangy-sweet sesame sauce. Perfectly balanced with garlic, soy, honey, and a hint of sriracha, this dish delivers a delicious takeout favorite that's easy to prepare at home.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian American
Ingredients
Chicken and Batter
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt and pepper, to taste
- Peanut oil (for frying, can substitute vegetable or canola oil)
- ⅔ cup cornstarch
- 2 tablespoons flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon baking soda
- 1/3 cup club soda (can substitute water)
- 2 tablespoons soy sauce
- 1 egg white
Sauce
- ⅓ cup chicken broth
- ¼ cup honey
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 teaspoon sriracha sauce (optional)
- 1 ½ teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- ¼ teaspoon ground ginger
Garnish
- 2 tablespoons toasted sesame seeds
- Green onions, sliced
Instructions
- Prepare the Sauce: Combine the chicken broth, honey, soy sauce, ketchup, light brown sugar, rice vinegar, sriracha, toasted sesame oil, minced garlic, cornstarch, and ground ginger in a deep or wide skillet or wok. Ensure all ingredients are at room temperature to prevent premature thickening. Set aside.
- Prepare the Chicken: Cut the chicken into 1-inch cubes and pat dry thoroughly with paper towels. Season lightly with salt and pepper.
- Heat Oil: Heat about 4 inches of peanut oil in a large pot to 365°F (185°C) for deep frying. Use a thermometer to monitor temperature.
- Make the Batter: In a large bowl, mix the dry ingredients—cornstarch, flour, garlic powder, onion powder, and baking soda. Add the wet ingredients—club soda, soy sauce, and egg white—to create a batter with a consistency similar to thin paint. Add a splash more club soda or water if too thick.
- Coat the Chicken: Toss the chicken pieces thoroughly in the batter until fully coated.
- Fry the Chicken: Carefully place chicken pieces into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side or until golden and crispy. Adjust heat as necessary to maintain temperature and prevent burning.
- Drain and Rest: Transfer fried chicken to wire cooling racks to drain excess oil. For extra crispiness, re-fry the chicken for an additional 30 seconds at 375°F (190°C).
- Cook the Sauce: Place the prepared sauce mixture over medium-high heat and bring to a boil. Stir continuously until the sauce thickens, then reduce heat to a simmer.
- Combine Chicken and Sauce: Add the fried chicken pieces and toasted sesame seeds to the thickened sauce in the skillet. Toss gently to coat each piece evenly.
- Serve: Remove from heat and serve immediately over white rice. Garnish with sliced green onions for freshness and added flavor.
Notes
- Ensure chicken is very dry before battering to allow the batter to stick properly and to achieve a crispier texture.
- Maintaining correct oil temperature is crucial for crispy, non-greasy chicken.
- Double frying enhances the crispiness significantly and is highly recommended.
- Adjust the level of sriracha in the sauce to suit your heat preference or omit for a milder taste.
- Use a wire cooling rack when draining fried chicken to keep it crisp and prevent sogginess.
