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
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Malv says
Yep the best stickiest chicken ev
Andy D says
Absolute belter. Didn't get the chicken as crispy as I wanted, would probably use more oil/higher temp next time. Serves me right for trying to be healthier.
Lori Madara says
Easy and delicious!!!
Annalise says
Sooooo good!!!
Kim Snow says
This recipe makes the most perfectly crispy chicken and the tastiest flavored sauce. It’s a bit time consuming frying the chicken, but so worth it. I doubled the sauce and served with jasmine rice. Definitely this has become a regular favorite dinner in my house.
Petra Vido says
The recipe is very tasty, but also very far from 30 mins, considering only the coasting and cooking of 3 sliced chicken breast. I spent at least an hours in the kitchen, which was quite frustrating when you want a quick meal. That is why the 4 star.
Lauren says
This came out absolutely delicious. It was crispy and the sauce was very tasty. That being said, I will probably never make it again because I just hate the process of dredging chicken. It takes me forever. But that's not your fault! lol
Janet Kaufman says
I followed the recipe exactly as written.needed more corn starch but flour was perfect. It mentioned doubling the sauce and I’m glad I did. I served it with steamed broccoli and snow peas on top of jasmine rice. Absolutely delicious.
The prep time took me more than 30 minutes but I’m not mad! Well worth it.
Whitney G says
This recipe is really good, but some of the steps and measurements are silly. I followed the recipe exactly the first time and then adjusted to my personal preferences the second time. The second time I used 2 chicken breasts and cut the breasts in half horizontally once and then into strips. I used two gallon sized bags for the corn starch and flour. 1/3 cup is about 5 TBSP so I did 2/3 cup flour for that mixture vs measuring out 10 tablespoons and that came out the same. I shook the strips in both bags while making sure to coat in the egg mix in between (would increase to 3 eggs when doing strips). I also used 2/3 cups of oil vs the recommended 5 tablespoons. First time I kept needing to add oil and it was causing some burning. It was easier to keep the temp consistent and I felt I had more control vs adding a couple tablespoons each time between batches. I probably used less oil the second time around. The sauce really is delicious! I did double the garlic the second time and added about a tablespoon more of the sweet chili sauce and we love it! I’ve already made it twice so it’s going to be a regular addition!
Kelly says
I made this just as recipe stated (except I used Sirracha instead of chili sauce). It was great and I'm pretty particular. I used 4 farely large chicken breasts so i did 1 1/2 x the recipe and that was the perfect amount of sauce. Because I used more chicken, I had to do more of the cornstarch and also the flour mix. 2 eggs was still enough.
Chicken got super crispy and cooked quickly so be careful about watching the heat and it can burn quickly.
overall, great recipe
Michelle Valles says
Made this a couple weeks ago for my family.... it was amazing!!! Everyone loved it!!
Shab says
Absolutely delicious. Enjoyed by all the family. Highly recommend.
Juice says
Easy to make! Delicious,
If you want crispier chicken 🐔 use corn flakes after you do all the breading.
Lisa says
Delicious and easy. Better than takeaway for sure.
Amanda says
It was delicious! Definitely making again!