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’m 15 years old and cooked this meal for my family. They absolutely LOVED it. The sauce tasted just like the one from the takeout place up the street. It becomes much better when you use an egg, flour, baling power, and water batter to dredge the chicken in so it comes out pefectly. It was so soft with a light cruch. I RECOMMEND WITH A FULL HEART.
Thanks soo much Zeisha. Really glad you and your family enjoyed the recipe. 🙂
Woooo, I made it last night and couldn’t believe how much it really tasted and delicious like takeout! Thank you so much for sharing!
I made the Crispy Asian Sesame Chicken today. I found the recipe to be easy to follow and well written. It was much easier than I thought after reading the recipe. My grandson found it to be delicious as I did. This will be s recipe that will become a family favorite. My mistake was that I thought I had sesame seeds and I was out but it was exceptionally good. Sesame seeds are on my grocery list now.
This recipe is great. I live in a gluten free household and with a couple small tweaks the entire family loved this dish. I used a mix of almond and coconut flour, for the breading. Arrow root for the starch and liquid aminos for the soy sauce. Boom!!! Gluten, dairy, and soy free.
Enjoy
Desperate for he kids to go to bed so I can make this for tonight’s dinner! Sounds delicious, will let you know the outcome x
My chef husband said this tastes just like the Chinese! He’s really impressed and that takes a lot! Thanks!
I have searched high and low for a recipe that emulates the crunchy tenderness of Asian style chicken. I’ve even used the pre-made season packets and such to no avail.
This recipe right here nails it in every way. I can now make Asian style sticky chicken better than any local Chinese joint.
Thank you so much!
Sauce seemed a little too salty. If I made it again, I would use less soy sauce and less sesame oil because sesame oil flavor is a little strong. Chicken turned out amazing; was the most beautiful chicken I’ve ever cooked!
Loved it!!
I tried this last night and it was soo good i made some for lunch today. My chinese boyfriend thought it was delcious too…i did not have any sweet chilli sauce in my cupboards so added a little cayenne pepper for the kick….lush recipe, maybe the bit about ‘double to ingredient for extra sauce’ should be at the top because i didnt see it until after i had made it last night but doubled it up today for the extra sauce. Thanks!