Sesame Chicken: Sticky Asian Sauce Recipe

There is nothing quite as comforting and utterly delicious as this Sesame Chicken: Sticky Asian Sauce Recipe. It’s a dish that perfectly combines crispy, golden chicken pieces with a luscious, glossy sauce that clings lovingly to every bite. You’ll adore the balance of sweet, tangy, and savory flavors that make this recipe a standout in any weeknight dinner lineup or special occasion. If you’re ready to treat yourself to a homemade takeout favorite that bursts with flavor and texture, this recipe is calling your name.

Ingredients You’ll Need

Gathering the right ingredients is not only simple but key to bringing this Sesame Chicken: Sticky Asian Sauce Recipe to life. Each component plays a pivotal role, whether it’s the tender chicken, the crisp coating, or that irresistible sticky sauce that ties everything together.

• 2 lbs boneless, skinless chicken thighs: Perfectly juicy and tender, chicken thighs offer rich flavor and stay moist during frying.
• 1 cup all-purpose flour: Provides the base for a light and crispy coating.
• 1/2 cup cornstarch: Essential for the signature crunch that makes every bite satisfying.
• 1 teaspoon baking powder: Helps the batter puff up slightly for an airy texture.
• 1 teaspoon salt: Enhances and balances flavors throughout the dish.
• 1/2 teaspoon black pepper: Adds a hint of warmth to the coating.
• 2 large eggs, beaten: Acts as the perfect binder to keep the flour-cornstarch coating clinging beautifully.
• 1/2 cup water: Mixed with eggs to create a smooth, even egg wash.
• Vegetable oil, for frying: Chosen for its high smoke point to achieve crispiness without burning.
• 1/2 cup soy sauce (low sodium preferred): A savory backbone of the sticky Asian sauce.
• 1/4 cup honey: Sweetness that balances the saltiness and gives the sauce its sticky shine.
• 1/4 cup rice vinegar: Adds a bright, tangy note that lifts the entire dish.
• 2 tablespoons sesame oil: Infuses a nutty, toasty flavor central to the Asian flair.
• 2 tablespoons brown sugar, packed: Deepens the sweetness with a touch of molasses richness.
• 1 tablespoon cornstarch: Thickens the sauce perfectly without clouding it.
• 1 tablespoon water: Combined with cornstarch to create a smooth slurry for thickening.
• 2 cloves garlic, minced: Brings aromatic pungency that makes the sauce sing.
• 1 teaspoon ginger, grated: Adds a fresh, zesty warmth to the sauce.
• 1/2 teaspoon red pepper flakes (optional): A subtle kick for those who like a little heat.
• Sesame seeds: Toasted for garnish, providing a nutty crunch and pretty presentation.
• Chopped green onions: For a burst of vibrant color and fresh, mild onion flavor.
• Cooked white rice: The perfect canvas for soaking up all that luscious sauce.
• Steamed broccoli: Adds nutrition, color, and a lovely textural contrast to the plate.

How to Make Sesame Chicken: Sticky Asian Sauce Recipe

Step 1: Prepare the Chicken Pieces

Start by cutting your chicken thighs into uniform 1-inch pieces. This helps them cook evenly and ensures every bite has the perfect crispy exterior and tender interior. Patting the chicken dry is a small but mighty step — it helps the coating stick and prevents sogginess.

Step 2: Combine Dry Ingredients

Whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper in a large bowl. The combination of flour and cornstarch creates a delicate but sturdy crust, while baking powder adds a pleasing lift, making each bite deliciously crisp.

Step 3: Prepare the Wet Ingredients

In another bowl, beat the eggs with water until smooth. This egg wash aids in locking the dry mix onto the chicken, ensuring every piece is coated perfectly and crisps up beautifully when fried.

Step 4: Coat the Chicken

Dip each chicken piece into the egg wash, letting any excess drip off, then dredge it in the flour mixture. Press the coating on gently to make sure it adheres well. This double-layer technique is your secret weapon for unbeatable crunch.

Step 5: Heat the Oil

Fill a deep skillet or pot with about 2 inches of vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). Proper oil temperature is crucial — too low and the chicken will absorb oil and get greasy; too high and it might burn.

Step 6: Fry the Chicken in Batches

Gently lower the chicken into the hot oil in batches to avoid overcrowding. Fry each batch for 5 to 7 minutes, or until golden brown and cooked through (internal temperature should hit 165°F or 74°C). This keeps the oil temperature stable and helps maintain that crispy texture.

Step 7: Remove and Drain

Use a slotted spoon or spider to carefully lift the chicken out and set it on a wire rack lined with paper towels. This step is key to draining excess oil so your chicken remains crisp rather than soggy.

Step 8: Combine Sauce Ingredients

In a medium saucepan, mix together the soy sauce, honey, rice vinegar, sesame oil, and brown sugar. This blend creates the magical sticky Asian sauce with a perfect balance of savory and sweet.

Step 9: Add Aromatics

Stir in the minced garlic and grated ginger. These fresh aromatics build the complexity and warmth that make the sauce so memorable.

Step 10: Thicken the Sauce

Whisk together cornstarch and water to create a slurry, then add it to the saucepan. This ensures the sauce thickens to a glossy, clingy consistency without lumps.

Step 11: Cook the Sauce

Bring your sauce to a gentle simmer over medium heat, stirring constantly. In about 2 to 3 minutes, it will thicken beautifully. Add red pepper flakes here for a subtle heat that wakes up the flavors.

Step 12: Taste and Adjust

This is your moment to tailor the sauce to your taste — add more honey if you want extra sweetness, more rice vinegar for brightness, or more soy sauce for saltiness. The sauce should sing just right.

Step 13: Combine Chicken and Sauce

Toss the crispy chicken pieces into the bubbling sauce, making sure every morsel is luxuriously coated. That sticky glaze is what brings this Sesame Chicken: Sticky Asian Sauce Recipe to life.

Step 14: Heat Through

Cook everything together for one to two minutes more to fully marry the flavors and heat the chicken through without losing the crispness beneath.

Step 15: Garnish and Serve

Transfer your sticky, sauce-coated chicken to a beautiful platter or bowls. Sprinkle toasted sesame seeds and chopped green onions on top for a gorgeous and flavorful finish.

Step 16: Serve Immediately

Serve your Sesame Chicken alongside fluffy white rice and steamed broccoli for a meal that looks as vibrant as it tastes. The crispy chicken against tender broccoli and rice is truly irresistible.

How to Serve Sesame Chicken: Sticky Asian Sauce Recipe

Garnishes

Adding toasted sesame seeds and freshly chopped green onions as garnishes not only boosts the visual appeal but also introduces subtle nutty notes and a fresh crunch that complement the rich sauce beautifully. These finishing touches are small but elevate the dish to a restaurant-quality experience.

Side Dishes

White rice is the classic pairing, acting like a fluffy sponge to catch every bit of that luscious sauce. Steamed broccoli offers a vibrant, slightly bitter contrast and nutritional balance. You could also try snap peas or sautéed bok choy for more green goodness and textural variety.

Creative Ways to Present

For a fun twist, serve the sesame chicken in lettuce cups with a drizzle of the sticky sauce, or pile it over fried rice for a one-bowl meal packed with flavor. It’s also fantastic on skewers for easy party finger food — just drizzle more sauce on top before serving.

Make Ahead and Storage

Storing Leftovers

Place any leftover sesame chicken in an airtight container and refrigerate for up to three days. To keep the coating from getting soggy, store the sauce separately if possible and toss them together just before serving again.

Freezing

You can freeze cooked chicken pieces without sauce for up to two months. Freeze them flat in a single layer, then transfer to a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge and reheat before tossing with freshly made sticky sauce.

Reheating

The best way to reheat leftover sesame chicken is in a hot oven or air fryer to revive the crispness. Heat at 375°F (190°C) for 8–10 minutes. Then gently warm the sauce on the stove and combine just before serving for that fresh, sticky finish.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast can work well too but be mindful it cooks faster and might dry out more easily compared to thighs. Cut into smaller pieces and keep an eye on cooking time for juicy results.

How can I make this recipe gluten-free?

Simply swap the all-purpose flour for a gluten-free flour blend and use tamari or gluten-free soy sauce. Cornstarch is naturally gluten-free, so no changes needed there.

Is there a way to make the sauce less sweet?

Yes! You can reduce the honey and brown sugar to suit your palate. Try starting with half the recommended amount and adjust during the taste test step for your perfect balance.

Can I bake the chicken instead of frying it?

You can bake the coated chicken on a greased or parchment-lined sheet at 425°F (220°C) for about 20–25 minutes, flipping halfway. It won’t be quite as crispy as frying, but still wonderfully tasty.

What’s the best rice to serve with this dish?

Classic steamed jasmine rice is a favorite because it’s fragrant and fluffy. Short-grain sushi rice or long-grain basmati can also be delicious depending on the texture you prefer.

Final Thoughts

There’s something truly special about the way this Sesame Chicken: Sticky Asian Sauce Recipe brings together crispy, tender chicken and a sauce that’s bursting with flavor and shine. It’s a dish you’ll want to make again and again because it feels like a warm hug on a plate. Trust me, once you try this recipe, it will quickly become one of your beloved classics to share with family and friends.

Print