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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Anshel says
Excellent recipe. I had to double amount of flour and also double all ingredients for sauce. There was no way it would have been enough for 3 chicken breasts. Wonder what size breast was used in the original recipe?
Jodie says
This was so good and my family loved it. Thank you so much for sharing your recipe!
Chris Corbishley says
Thanks Jodie, Glad you and your family enjoyed the sesame chicken 🙂
Thanks
Chris & Nicky
Jane P. says
We wanted something different that we didn't have to go out to get. Tried this. Very tasty & I got 2 thumbs up! We will definitely be having it again.
Aspiring Amateur says
Love your recipes. They’re head and shoulders above the rest that I’ve tried for “takeout style” Asian dishes. Thanks for sharing!
p.s. The fact that this recipe also teaches you how to make chicken nuggets is awesome. 😇
Iain Gray says
I have tried to make crispy chicken countless times. I'm very much an amateur cook. Every recipe I have tried has ended up more like sludgy chicken rather than crispy chicken. I decided to give it one more go and stumbled across this recipe. It worked. It delivered big style. It was DELICIOUS.
I will of course now investigate the other meals and am planning one pot chicken pasta next week.
Am an instant fan.
Thank you Nicky and Chris.
Chris Corbishley says
Thanks Iain,
Glad you enjoyed the recipe
Chris & Nicky
Nicole says
Love it bit messy but worth it
Mirrissa Ramage says
Simply amazing 😉
Chris Corbishley says
Thanks Mirrissa,
Chris & Nicky
Florence Roberts says
Wow! The ratings were high, so I thought I would try this out. Am I glad I did! I cooked for myself and 5 others and they all absolutely loved it, myself included. I have now recommended it to family and friends. I will check out some more great looking recipes now from this site.
Chris Corbishley says
Thanks Florence,
So glad you enjoyed it. Please do let us know if you try any more recipes 🙂
Thanks
Chris & Nicky
LindaB says
I was craving Asian, but only had (3) frozen bone-in, skin-on thighs. So, I pressure cooked them first, then fried them up whole, skin and all. They turned out great! Your sauce is really, really, good. I made sticky rice and broccoli, too. Now I've got 2 leftover thighs to enjoy later! =) I will def use this recipe again and try chunks of meat next time.
Robyn Sinclair says
Tried this recipe for dinner last night and it is fair to say it was extremely enjoyed! So much so I was asked to make it for lunch today!