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.
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I tried this last night and all we can say is woww it was absolutely lovely not sweet not sour. the spring onion tasted perfect over the top. and the chicken was very well seasoned definitely a new favourite. I have photos if I could add them…
Hello! I didn’t have ketchup on hand so I subbed in Sriracha and the sauce turned out deliciously SPICY. I also sauteed some mustard greens and threw those on the plate along with a fennel orange salad. SO GOOD! Thank you for the easy recipe.
Gorgeous photos and the recipe sounds really delicious too! Pinning…
This looks way better than takeaway! I need to add this sesame chicken to our menu soon!
This looks hallelujah delicious! I love making any style of Asian Chicken…looks like I’m gonna have to give this a go! Thanks for sharing. I’ll be bookmarking and sharing this one!
Thanks for sharing Traci 🙂
This recipe looks so delicious!! I love crispy sesame chicken and I can just imagine how this tastes with your beautiful photos!! I thought my hubby was the only one that sneaked food out of the pan as I’m photographing it! 🙂 And incidentally, we tend to go through a lot of honey AND maple syrup! Great recipe and I can’t wait to make it!
Ha ha what are those husbands like!! Hope you enjoy it Elaine 🙂
Delicious recipe, everything came out wonderful. Chicken came out crunchy and the sauce was perfect, I went ahead and doubled the sauce recipe for extra sauce like you said and I think it was a good decision. It’s a keeper!
Fab! Yes, extra sauce is a good decision 😀
You can also use this basic dredging for chicken or fish. The coating is light and fluffy! Your recipe is bang on for our American Asian recipes! Munch on some cream cheese wontons with sweet and sour sauce while your chicken is cooking. Yummm!
You’re totally making my mouth water Sherry!!
about how many pounds of chicken does it use?
Hi Abbie, 3 chicken breasts is about a pound of chicken.
My son is allergic to eggs. How can I make this without using eggs? Can I just pan fry cut up chicken breast?
Hi Midori, you can pan fry the chicken pieces without the coating ingredients if you don’t want a crispy coating. If you do still want the crispy coating, replace the egg with half a cup of milk. The egg is just to help the seasoned flour to stick, so another liquid replacement should work fine.