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.
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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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Julie Holmes says
Everyone has loved this recipe so far. I use temporal chicken and basmati rice. I used frozen garlic with ginger in. Worked really well.
Jonathan Parsons says
Amazing. And I didn’t even have the main ingredient! I had to leave out the soy sauce and the sweet chilli sauce. I used rice wine instead of rice vinegar. It was soooo nice, a massive part of me doesn’t want to put them in.
Marjorie Schofield says
Absolutely delicious. Next time a little less vinegar and a little more sugar. Everyone raved about it. So easy to make. I felt like a Chinese chef.
Joyce Jardin says
It is excellent. I put a little less chili sauce as my husband prefers a milder sauce. Otherwise, the sauce was delicious and the chicken was tender.
Rachel Volz says
Absolutely the best recipe I’ve ever tried for Sesame chicken! It was easy to cook too!
Brenda says
Delicious and easy to make. Can mix all the sauce ingredients ahead of time to make prep easier.
Peggy Sue says
I made this tonight and it was delicious! It is a keeper 🙂 I did not have the sweet chili sauce so I added about a teaspoon of Sriracha, the sauce is absolutely wonderful. Simple and quick to prepare. Thanks for sharing.
samantha says
Made for my family we all loved it! Great recipe
Cathy Stepmom says
Made it tonight. It was great. We called it “one for the book”. Like all Asian recipes, add about 30 minutes to prep time to get everything you need together and ready to cook.
Jan says
Made this tonight with a few minor adjustments (because of lack of Ingredients) and it was AMAZINGLY DELICIOUS.
David Marker says
I made this dinner for my wife and 18 year old grandson- they both loved it and said to keep the recipe to make again. This is a very flavorful recipe and not difficult to make. I would definitely recommend doubling the sauce recipe, which I did.
Zoe says
AMAZING – easy recipe to follow and tastes so fresh and yummy. Was a hit with the whole family.