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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Colin McLean says
Easy to follow recipe, very tasty, will definitely make again, keeping the recipe
holly marks says
Amazing dish – very easy to cook. Had egg fried rice with peas and added some mushrooms to the sauce and it was divine!
had enough chicken for four but would probably double the sauce ingredients as it was so yummy!
Panda says
Pretty much made the recipe as directed; was cooking for 5 so doubled it though and added some Tsang’s Teriyaki to the sauce. Turned out great. Please don’t mimic my novice mistake by leaving your chicken in a hot crock pot for more than 2 or 3 hours, it got very dry and crumbled intuitive a million pieces. In the future I’ll definitely up the sauce, stir more frequently and limit to 2 hours max. Thanks for a great recipe.
Fay Adams says
Amazing! I had a few extra people in town and so my family of four grew to 7. I had already decided to make this meal so I “simply” doubled the recipe.
It literally took me 2 hours from start to finish to make this meal but it was WORTH EVERY SECOND! Frying the chicken in batches took forever! I was also using a regular size frying pan and a miniature bowl for the corn starch and the eggs 😒 I don’t know what I was thinking and didn’t notice it until I only had one batch left.
I didn’t sub any of the ingredients out. Like I said, I just doubled everything. I used 5 large chicken breasts and luckily we have enough left over for lunch today.
The chicken was fried to perfection and wasn’t dry at all (which is hard to do wit little chicken bites) My husband actually asked me “how did you keep the chicken so moist?” The sauce was the best I’ve ever eaten and as much as I love Chinese food, I will never order out for this type of dish again. I’ll just have to start cooking it in the afternoon lol
Neida says
Will Japanese rice vinegar also work?
JB says
I’m going to make this tonight but I’m confused on the chicken. I see in your picture you have pieces of chicken however in the recipe instructions you state cooking the entire breast (which is how I perceived it). When and where do I cut it in pieces. Before or after cooking it?
Chris Corbishley says
Hi JB,
You want to use chicken breast fillets chocked into chunks
Thanks
Chris & Nicky
Jinmy says
Can you make suggestions to make this in an instant pot?
Jennifer says
My mouth is still watering! This recipe is delicious. I took the advice to double the sauce. Served with vegetable fried rice and vegetable egg rolls. This dish has easily wiggled its way into our dinner rotation!!! Can’t wait to make it again.
Carrie says
Easy to make and soooooo delish! I added some steamed broccoli with a dab of sauce & fresh ginger and cooked in same wok! This recipe will be a repeat with my fam for sure!
Phoebe says
Made this last night for me and my partner and it was incredible so much better than our local take out sticky chicken!! And alot cheaper. This is going to be a regular dish I’m my house now
Candi says
Made this with cauliflower rice instead of regular rice. Also added about 2 tbsp of siracha to spice up the sauce. Delish!
Ames says
After making a mess in my too tiny kitchen, my efforts were enjoyed by my bf and I. Good recipe though I question whether the chicken needed to be breaded, the flavour and fun is in the sauce so if you want to make a lighter version of this dish I would suggest forgoing the breading.