Description
This Sesame Chicken recipe delivers crispy fried chicken thighs coated in a sticky, flavorful Asian sauce made from soy sauce, honey, rice vinegar, and a touch of ginger and garlic. Served with sesame seeds, green onions, and paired perfectly with steamed broccoli and white rice, this dish combines sweet, savory, and tangy notes for a crowd-pleasing meal.
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: Cut the chicken thighs into uniform 1-inch pieces and pat them dry with paper towels to ensure the coating sticks well and the chicken crisps up nicely.
- Combine Dry Ingredients: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper to create the crispy coating mixture.
- Prepare the Wet Ingredients: In a separate bowl, combine beaten eggs and water to make an egg wash that helps the flour mixture adhere to the chicken.
- Coat the Chicken: Dip each chicken piece first into the egg mixture, then dredge it in the flour mixture, pressing gently to adhere. Shake off excess flour for even, crispy coating.
- Heat the Oil: Pour vegetable oil into a large deep skillet or pot to a depth of about 2 inches. Heat over medium-high until the oil reaches 350°F (175°C), ensuring proper frying temperature.
- Fry the Chicken in Batches: Fry chicken pieces carefully in batches to avoid overcrowding, cooking each batch for 5-7 minutes until golden brown and cooked through to an internal temperature of 165°F (74°C).
- Remove and Drain: Use a slotted spoon to transfer chicken to a wire rack lined with paper towels to drain excess oil and keep the chicken crispy.
- Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar to create the base of the sauce.
- Add Aromatics: Stir in minced garlic and grated ginger to infuse the sauce with depth and complexity.
- Thicken the Sauce: Make a slurry by whisking cornstarch and water, then add it to the sauce, stirring to combine.
- Cook the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly for 2-3 minutes until thickened. Add red pepper flakes now if heat is desired.
- Taste and Adjust: Sample the sauce and adjust sweetness, tanginess, or saltiness by adding more honey, rice vinegar, or soy sauce as preferred.
- Combine Chicken and Sauce: Add the fried chicken pieces into the saucepan and toss to coat evenly with the sticky sauce, ensuring every piece is well-glazed.
- Heat Through: Cook the coated chicken for 1-2 more minutes, stirring occasionally to heat through and allow the sauce to set.
- Garnish and Serve: Transfer the sesame chicken to a serving platter; garnish with sesame seeds and chopped green onions.
- Serve Immediately: Serve hot over cooked white rice with steamed broccoli for a balanced and delicious meal.
Notes
- Ensure oil temperature stays around 350°F to keep chicken crispy and prevent sogginess.
- Use a wire rack over paper towels for draining fried chicken to maintain crispiness.
- Red pepper flakes are optional and can be adjusted to your preferred spice level.
- Use low sodium soy sauce to better control saltiness in the recipe.
- Leftovers can be stored in the refrigerator and reheated, but the chicken is best enjoyed fresh for optimal crispiness.
