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, 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. I have recently bought this Dalstrong one and love it.
- Chopping Board.
- Shallow white bowls
- Fying Pan/Skillet or a Wok
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
- Rice Steamer
- A nice set of bowls to serve in. Something like these Asian style ones.
- Some Chopsticks
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.
Recipe Notes
Nutritional Information
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Shayna says
December 9, 2019 at 3:29 amDelicious!! Only thing is definitely double the sauce recipe, if not more (it only coated half with the recipe provided). Also, used a little less brown sugar so it wasn’t too sweet. So tasty and will be making again!
Lauren says
December 7, 2019 at 8:16 pmVery yummy, even my other half enjoyed it! A little time consuming but well worth it!
Anna says
November 24, 2019 at 2:24 pmVery delicious! It hits the mark for copycat Chinese takeout! The side was very tasty, and the chicken was nice and crispy. Agree that it is messy and somewhat time consuming.
Jim says
November 23, 2019 at 5:48 pmThis was delicious with chicken, I substituted with king prawns this evening……amazing!
Donna Jackson says
November 22, 2019 at 9:23 pmI’ve been going to Nikki’s for long time I really enjoy their food whenever I have a chance to get it but I have been craving for some sesame chicken that was something that my son-in-law he’s passed away now but I’m going to really try and get someone to bring me an to order me some sesame seed chicken thanks Nikki
Spencer Lunn says
November 15, 2019 at 3:21 pmMade this a few times quite messy and laborious to make but the end result is a taste sensation
Amber S says
November 14, 2019 at 12:13 pmWas a little messy to make. But it taste soooo good !! I have also made just the sauce and put it over diced grilled chicken for a healthier take. Served with rice and broccoli <3
Me Karen Gardner says
November 10, 2019 at 4:41 pmBeautiful, tasty and very easy recipe. A great Saturday night dinner or better still, invite friends round and enjoy as a dinner party treat.
So much better than the takeaway version. 10/10
Brodie says
November 4, 2019 at 11:17 pmTurned out delicious, will definitely be making it again.
Nicky Corbishley says
November 6, 2019 at 4:53 pmYay! Thanks Brodie 🙂
Erin Lowe says
October 29, 2019 at 12:39 amSubstituted the honey for agave nectar to make it vegan & it was so good! Thanks for the inspiration
Hilary Simpson says
October 22, 2019 at 6:23 pmEasy recipe but way too sweet for me and husband (and he has a sweet tooth) . Half the sugar at least and then work from there adjusting the sugar to taste. I would reduce the amount of sugar by 3/4 personally, to 1/2 tablespoon per recipe. I’d rather have the honey 🍯 😊
Meg says
October 18, 2019 at 7:42 amThis dish is amazing! And absolute crowd pleaser and is cooked at least one or twice a month in our home! My little boy who can be very fussy will eat any veg with this dish as the sauce is just incredible!
Chris Corbishley says
October 18, 2019 at 7:59 amThanks for letting us know Meg. Really pleased that you and your family enjoyed the recipe 🙂
Dean says
October 12, 2019 at 7:32 pmFirst time cooking this recipe and I was very impressed. Now curious to try some more!
Lorraine Kaloczi says
October 9, 2019 at 12:29 pmFirst time ever that the whole family polished off a fake away! This is delicious
Brandie says
October 6, 2019 at 10:59 pmIf you were standing right in front of me I would kiss you! I haven’t been able to eat sesame chicken in almost a year since I found out I had celiacs disease. I’ve searched for a recipe that tastes close to my take out. My son and I used to order sesame chicken take out at least 2-3xs a month and I miss it so much! Until now! I made your recipe exact with the change of gluten free flour for regular flour and Coconut aminos instead of soy sauce. The taste is spot on! Thank you so much!
Nicky Corbishley says
October 23, 2019 at 3:22 pmha ha thanks Brandie, I’m so glad you enjoyed it 😀