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 vegetable 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.5 tbsp vegetable oil
- 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.2 eggs, 3 tbsp cornflour (cornstarch), 10 tbsp plain (all-purpose) flour, ½ tsp salt, ½ tsp pepper, ½ tsp garlic salt, 2 tsp paprika
- 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.3 chicken breast fillets
- 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.1 tbsp sesame oil, 2 cloves garlic, 1 tbsp Chinese rice vinegar, 2 tbsp honey, 2 tbsp sweet chilli sauce, 3 tbsp ketchup, 2 tbsp brown sugar, 4 tbsp soy sauce
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.boiled rice, 2 tbsp sesame seeds, small bunch spring onions/scallions
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors for more information please see our Terms & Conditions.
This recipe was very delicious and I enjoyed making it!
OMG So very good Family Loved it and its cheap to make
That’s a keeper! I’ll definitely make that again-
What a great recipe. I did use a little extra paprika and 1 less soy sauce as first time I did it, it was quite salty. Absolutely delicious, kids and adults devoured it in no time. This may have to go into my list of top ten meals to do for dinners.
Just made this dish for my family for dinner, it is absolutely delicious. I even managed to make it look the same as your picture. Will definitely be making it again. Would of posted a picture if could find where to upload one.
Thanks Tracy, so glad you enjoyed it! If you have Twitter or Instagram you could upload and tag me next time if you like. I LOVE seeing my reader’s food pics!
This is soooo good! I’ve discovered it about 2 months ago and I’ve cooked it quite a few times since then (as well as the chicken stir fry that’s on your blog as well!). I started with a mild sweet chilli sauce and have now moved to the regular one, as well as putting chilli powder in the flour and some chilli flakes in the sauce (I usually don’t like spicy things, but I’ve been testing my limits a bit..)
I usually make it with 2 chicken breasts and then take half of it to work the next day.
Again, this is a really, really tasty dish! Who knew it was this easy to make your own asian sauces?
Thanks for this!!
Really easy to make and super tasty. Thanks for sharing this recipe!
Made this recipe tonight and my family loved it! We love sauce, so I doubled the amount and it was the best I have ever had. Thanks so much for sharing and this is definitely a keeper for my Asian food favorites!
Thanks Phyllis, I’m so glad you and your family enjoyed it. Great idea to double the sauce!
Very helpful review, and just sits right with me. Sesame oil seems like a must! Thank you! Gonna try tomorrow!
Being it’s called Sesame Chicken w/o sesame oil I added;
Couple drops of Sesame Oil
Eliminated the honey (sweet chili is sweet enough
Added Sriratcha
Added 1 teaspoon hoisin sauce
Cut up a few limes
Wrapped them in lettuce, with a dab of steamed rice.
I’d like to use sesame oil too. At one point did you use the oil, and how much? Thanks
Hi Chris,
I just stick to sesame seeds on top, but you can add 1 tbsp of sesame oil into the sauce – just add it in with the rest of the sauce ingredients. I’ll update the recipe to reflect that too.