This Asian Crispy Sesame Chicken is a delicious homemade alternative to that naughty takeaway!
I think I need to get me some bees.
The amount of honey we go through on toast (Gracey's obsession) and in cooking makes we wonder why we don't have a honey store like Winnie the Pooh! Honey filled Breakfast lollies, sticky Asian Pork Belly, balsamic-honey salad dressings., Asian Ribs, Sticky Pork Belly Burger, Chinese Crispy Chicken with Honey Garlic Sauce, Chris even uses it in his Chilli Con Carne just install a honey-line into my house and let's be done with it.
This crispy sesame chicken is another one for the honey archives. Sweet, salty, crispy, sticky and a little bit spicy - it covers all the bases for one of these meals that everyone polishes off. Not a scrap left.
Even while photographing this one I caught Chris hovering over the pan that had a few pieces of chicken still in it - waiting till I wasn't looking so he could sneak a few pieces!
I let him off with the proviso that he fed me a piece too whilst I was snapping away.
I love this as an alternative to the Friday night takeaway. Can't deny it's not the healthiest meal - with the honey and brown sugar, and of course a little oil to crisp up that chicken - but it's still way better than take-out. I serve mine with some steamed brocolli and sugar snap peas to just boost the health factor.
One thing I should say is that this isn't a copycat recipe. I know sesame chicken is popular at Chinese takeout restaurants in the US, but it's not something we really see on Chinese menus in the UK. I've never tasted the US version, so I can't say it tastes anything like it.
It's bloomin' good though!
Equipment:
In order to make this Sesame Chicken recipe you will need:
- A good Kitchen knife. In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it.
- Chopping Board
- Shallow White Bowls
- Measuring Jug
- Fying Pan/Skillet or a Wok.
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
- A nice set of bowls to serve in. Something like these blue Bowls are really nice to serve in.
- Some Chopsticks for when you feel confident 🙂
The Crispy Sesame Chicken with a Sticky Asian Sauce Recipe:
Crispy Sesame Chicken with a Sticky Asian Sauce
Ingredients
- 5 tbsp olive oil
- 2 eggs - lightly beaten
- 3 tbsp cornflour/cornstarch
- 10 tbsp plain/all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 chicken breast fillets - chopped into bite-size chunks
Sauce: *
- 1 tbsp sesame oil - optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
- 2 cloves garlic - peeled and minced
- 1 tbsp Chinese rice vinegar - white wine vinegar will work too
- 2 tbsp honey
- 2 tbsp sweet chilli sauce - use more or less depending on the brand and how spicy you like it
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soy sauce
To Serve:
- Boiled rice
- 2 tbsp sesame seeds
- Small bunch spring onions/scallions - chopped
INSTRUCTIONS
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
- Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
- Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
✎ Notes
Nutrition
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Geraldine Curran says
Delicious easy to follow recipe..will definitely be making this again
Ray Hutchinson says
3rd time I've made this and along with the special fried rice 5star eating better than a takeawayFabulous
Ta.
Laureen says
Fantastic! I made a double batch and we devoured it all. I did the seasoned flour but skipped the first breading process. We all Loved it! A favorite for sure!
Katie says
This recipe has become a regular in our home! So delicious and I don’t veer away from the recipe one bit! It has become one of our favorite meals here
Chris Corbishley says
Thanks Katie,
So glad you're enjoying the recipe 🙂
Thanks
Chris & Nicky
Lauren says
I made this for dinner tonight. The whole family loved it! So delicious
Sarah Kearney says
Absolutely phenomenal and so easy to make.
Simon Lee says
I cooked this tonight and it was absolutely delicious! The prep time took me longer but this is probably because I haven’t cooked Asian cuisine before. I cooked egg fried rice instead and served with a side bowl of prawn crackers. Will definitely be cooking this again soon!
Susan Mifsud says
Tried this recipe tonight, it was delicious- much better than a chinese. I added green pepper and onion cut into chunks. Recipe very easy to follow. All the family loved it.
Anshel says
I am a very picky eater and usually prefer soft meat/chicken, but this was excellent. Recipe is simple and easy to follow. I doubled the sauce amount. I think the chicken breast I was using was much bigger than the one used in the recipe.
Lily says
What is a good substitute to honey in the recipie!!!
Nicky Corbishley says
Hi Lily, You could add 2 tbsp light brown sugar plus 1 tbsp water instead.
CRISTOPHER S COLLISE says
I tried this tonight for the first time. Very Good! My family liked it as well. I think I will add some red pepper flakes next time to give it a little more spice. easy to make.
Eva Ho says
My sons love this dish.
Absolutely delicious!
Nicky Corbishley says
Thank you so much Eva 🙂
Richard Crouch says
Love love love this recipe, so simple but it’s delicious. Make it at least once every few weeks