Description
This Sesame Chicken recipe features crispy fried chicken thighs coated in a sticky, flavorful Asian-inspired sauce made with soy sauce, honey, and sesame oil. Perfectly balanced with sweet, savory, and tangy notes, it’s served best over fluffy white rice with steamed broccoli for a delicious, comforting meal that the whole family will love.
Ingredients
Scale
Chicken and Coating
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup water
- Vegetable oil, for frying
Sauce
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar, packed
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
Garnish and Serving
- Sesame seeds
- Chopped green onions
- Cooked white rice, for serving
- Steamed broccoli, for serving
Instructions
- Prepare the Chicken Pieces: First, cut your chicken thighs into uniform 1-inch pieces to ensure even cooking. Pat the chicken dry with paper towels to help the flour mixture stick better and yield a crispier coating.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. The cornstarch creates a light, crispy coating, and the baking powder adds lift.
- Prepare the Wet Ingredients: In a separate bowl, whisk the beaten eggs together with water to make an egg wash that helps the dry mixture adhere to the chicken.
- Coat the Chicken: Dip each chicken piece into the egg wash, ensuring full coverage, then dredge it in the flour mixture, pressing lightly so the coating sticks well. Shake off any excess flour for an even crust.
- Heat the Oil: Pour vegetable oil into a large, deep skillet or pot to a depth of about 2 inches and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accurate temperature control to prevent sogginess.
- Fry the Chicken in Batches: Carefully add the coated chicken pieces in batches to avoid overcrowding, which can lower the oil temperature. Fry each batch for 5-7 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Remove and Drain: Use a slotted spoon or spider to remove the chicken. Transfer to a wire rack over paper towels to drain excess oil and maintain crispiness.
- Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar to create a balanced sweet, savory, and tangy base.
- Add Aromatics: Stir in minced garlic and grated ginger; these add depth and complexity to the sauce.
- Thicken the Sauce: Prepare a slurry by whisking together cornstarch and water. Pour this into the saucepan and whisk to combine, which will help thicken the sauce.
- Cook the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Let it cook for 2-3 minutes until it thickens to your desired consistency. Add red pepper flakes if you want some heat.
- Taste and Adjust: Taste the sauce and adjust sweetness, tanginess, or saltiness by adding more honey, rice vinegar, or soy sauce as needed.
- Combine Chicken and Sauce: Add the fried chicken pieces to the sauce and toss thoroughly to coat every piece evenly with the sticky sauce.
- Heat Through: Cook for an additional 1-2 minutes, stirring occasionally, until the chicken is warmed through and the sauce glazes the chicken beautifully.
- Garnish and Serve: Transfer the coated chicken onto a serving platter or individual bowls. Garnish generously with sesame seeds and chopped green onions.
- Serve Immediately: Serve hot over cooked white rice and alongside steamed broccoli. The crispy chicken combined with fluffy rice and tender broccoli makes for a satisfying meal.
Notes
- Patting the chicken dry before coating helps achieve a crisper texture.
- Maintaining oil temperature is crucial for crispy chicken; use a thermometer to check.
- Do not overcrowd the frying pan to prevent oily, soggy chicken.
- The sauce can be adjusted in sweetness, tanginess, or heat according to personal preference.
- Leftovers can be refrigerated and reheated, but the chicken may lose some crispiness.
- For a lighter option, bake the chicken pieces at 425°F for 20-25 minutes until crispy instead of frying.
