If you’re craving a dish that combines crispy chicken with a perfectly balanced glaze, then this Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe is going to be your new favorite go-to meal. The succulent pieces of golden-fried chicken are drenched in a sticky, sweet, and tangy sauce packed with garlic, ginger, and sesame flavors. It’s everything you want in takeout but better because you made it yourself, and it’s bursting with homemade goodness. From the crunchy coating to the luscious sauce, this recipe brings an unbeatable harmony of textures and tastes to your dinner table.
Ingredients You’ll Need
The magic of this Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe comes together with a straightforward lineup of pantry staples and fresh ingredients that each play a special role. From the crispy coating to the glossy sauce, every component is essential to create this irresistible dish.
- Boneless, skinless chicken thighs (2 lbs): They stay juicy and tender while frying up perfectly crispy.
- All-purpose flour (1 cup): Forms the base of the dry coating for crunch.
- Cornstarch (1/2 cup + 1 tbsp for slurry): Helps achieve that light, crisp crust and thickens the sauce beautifully.
- Baking powder (1 tsp): Adds a delicate lift to the coating for extra crispiness.
- Salt (1 tsp) and black pepper (1/2 tsp): Season the chicken perfectly for balanced flavor.
- Large eggs (2, beaten): Bind the coating to the chicken and add richness.
- Water (1/2 cup + 1 tbsp for slurry): Mixes with eggs and slurry for smooth consistency.
- Vegetable oil: For deep frying, ensuring a golden crust without greasiness.
- Soy sauce (1/2 cup, low sodium preferred): The savory backbone of the sauce.
- Honey (1/4 cup): Adds natural sweetness to the sticky glaze.
- Rice vinegar (1/4 cup): Provides a tangy brightness that balances richness.
- Sesame oil (2 tbsp): Intensifies the nutty aroma and flavor.
- Brown sugar (2 tbsp, packed): Deepens the caramel notes in the sauce.
- Garlic (2 cloves, minced) and ginger (1 tsp, grated): Infuse the sauce with fragrant warmth.
- Red pepper flakes (1/2 tsp, optional): Adds a subtle kick for those who love a little heat.
- Sesame seeds and chopped green onions: For garnish that adds crunch and freshness.
- Cooked white rice and steamed broccoli: Perfect sides that complement the rich chicken.
How to Make Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
Step 1: Prepare the Chicken Pieces
Cut your chicken thighs into 1-inch chunks for even cooking and optimal bite-size pieces. Patting the chicken dry with paper towels is a simple but critical step to help the flour coating cling better, ultimately giving you that much-coveted crispy texture.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper in a large bowl. Here, the cornstarch and baking powder come together to create an airy, light crust that shatters delightfully when you take a bite.
Step 3: Prepare the Wet Ingredients
In a separate bowl, beat the eggs together with water. This mixture acts like a glue, helping the dry ingredients cling to the chicken pieces for a perfect double coating.
Step 4: Coat the Chicken
Dip each chicken piece first into the egg wash, ensuring full coverage, then dredge thoroughly in the flour mixture. Press the coating slightly to make it stick well, and shake off any excess flour. This double-dip method seals in juiciness and builds a crispy shell.
Step 5: Heat the Oil
Fill a deep skillet or pot with about 2 inches of vegetable oil and heat it to 350°F (175°C). Using a thermometer is highly recommended here; maintaining the correct temperature is key to frying crisp chicken without it soaking up too much oil.
Step 6: Fry the Chicken in Batches
Add the chicken pieces in small batches to avoid overcrowding, which can lower oil temperature and make the coating soggy. Fry for 5 to 7 minutes or until golden brown and cooked through to an internal temperature of 165°F (74°C).
Step 7: Remove and Drain
Use a slotted spoon to transfer the chicken to a wire rack lined with paper towels. This step lets excess oil drip away and keeps your chicken deliciously crunchy.
Step 8: Combine Sauce Ingredients
Whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar in a saucepan. This blend lays the foundation for the sauce’s signature flavor with just the right balance of sweet, tangy, and umami.
Step 9: Add Aromatics
Stir in the minced garlic and grated ginger to infuse the sauce with vibrant, aromatic notes that make every bite pop.
Step 10: Thicken the Sauce
Mix cornstarch with a little water to make a slurry, then whisk it into the saucepan. This thickening step transforms the sauce into a luscious, clingy glaze that hugs the chicken.
Step 11: Cook the Sauce
Simmer the sauce over medium heat, stirring constantly, until it thickens to your preferred consistency, usually around 2 to 3 minutes. If you want a bit of heat, now is the time to sprinkle in some red pepper flakes.
Step 12: Taste and Adjust
Give the sauce a quick taste test and tweak with extra honey, vinegar, or soy sauce based on your preference. It’s all about finding that perfect harmony for your palate.
Step 13: Combine Chicken and Sauce
Pour the sticky sauce over the fried chicken and gently toss until every piece is fully coated in that glossy, irresistible glaze.
Step 14: Heat Through
Cook the sauced chicken for another couple of minutes, stirring occasionally, to ensure it’s heated through and beautifully glazed.
Step 15: Garnish and Serve
Transfer the sesame chicken to a platter. Sprinkle with toasted sesame seeds and chopped green onions to add crunch and fresh herbal brightness that complement the rich sauce.
Step 16: Serve Immediately
Serve the dish hot over white rice alongside steamed broccoli. The combination of crispy chicken, fluffy rice, and tender vegetables creates a well-rounded, satisfying meal.
How to Serve Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
Garnishes
Finishing touches make all the difference, and here, toasted sesame seeds add a lovely crunch while chopped green onions bring a fresh, vibrant note. These garnishes elevate the dish visually and texturally, making every bite more exciting.
Side Dishes
Pairing this dish with simple steamed broccoli enhances its balance—offering a crisp, healthy contrast to the rich chicken. Fluffy white rice is a classic choice that soaks up the sticky sauce perfectly, rounding out the meal with comforting simplicity.
Creative Ways to Present
For a fun twist, serve the chicken in lettuce cups for a lighter, hand-held option or pile it on top of a crunchy Asian slaw for extra texture contrasts. Even folding it into a warm wrap with some pickled veggies can turn this dish into an exciting fusion meal!
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Keep the sauce and chicken together so the flavors meld, but note the coating may soften over time.
Freezing
You can freeze cooked sesame chicken for up to 2 months. For best results, freeze the fried chicken and sauce separately. Thaw overnight in the refrigerator before reheating to retain texture and flavor.
Reheating
Reheat leftover sesame chicken in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. For extra crispiness, warm the chicken in a 350°F oven on a wire rack for 10 minutes before tossing in the sauce.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs tend to stay juicier and more flavorful when fried. If using breast, be careful not to overcook to avoid dryness.
Is there a gluten-free option for this recipe?
Absolutely! Swap all-purpose flour with a gluten-free flour blend and make sure to use gluten-free soy sauce to keep this recipe gluten-free without sacrificing texture or flavor.
Can I make the sauce ahead of time?
Yes, the sauce can be made up to two days in advance. Store it in the fridge and gently warm it before tossing with freshly fried chicken for best results.
What can I substitute for rice vinegar?
If you don’t have rice vinegar on hand, apple cider vinegar or white wine vinegar can work, but use a bit less as they tend to be stronger.
How do I get the chicken extra crispy?
Double coating with egg wash and flour mixture plus frying at the right oil temperature is crucial. Also, avoid overcrowding the pan to prevent steam, which can make the coating soggy.
Final Thoughts
This Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe is truly a gem—comforting, delicious, and surprisingly simple to pull off at home. From the first crispy bite smothered in a rich, sticky sauce to the lingering flavors of garlic and sesame, it’s everything you want for a satisfying meal. I can’t wait for you to try this recipe yourself and make it a star in your dinner rotation!
Print
Sesame Chicken: Sticky Asian Sauce Recipe You’ll Love Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
A delicious and crispy Sesame Chicken recipe featuring tender fried chicken thighs coated in a sticky, sweet, and tangy Asian sesame sauce. Perfectly balanced with garlic, ginger, and a hint of heat, this dish is ideal for serving over white rice with steamed broccoli for a comforting and flavorful meal.
Ingredients
Chicken and Coating
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup water
- Vegetable oil, for frying
Sauce
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar, packed
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
Garnish and Serving
- Sesame seeds
- Chopped green onions
- Cooked white rice, for serving
- Steamed broccoli, for serving
Instructions
- Prepare the Chicken Pieces: First, cut the chicken thighs into uniform 1-inch pieces to ensure even cooking. Pat dry with paper towels to help the coating stick and promote crispiness.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper. The combination creates a light, crispy coating.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the beaten eggs and water to make an egg wash that will help the coating stick to the chicken.
- Coat the Chicken: Dip each chicken piece into the egg wash, then dredge it in the flour mixture, pressing lightly to adhere. Shake off excess flour for an even crust.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches and heat over medium-high until it reaches 350°F (175°C). Use a thermometer to confirm the temperature.
- Fry the Chicken in Batches: Add chicken pieces carefully, without overcrowding the pan. Fry each batch for 5-7 minutes until golden brown and cooked through to 165°F (74°C) internal temperature.
- Remove and Drain: Use a slotted spoon to transfer chicken to a wire rack lined with paper towels to drain excess oil while preserving crispiness.
- Combine Sauce Ingredients: In a medium saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar for a balanced sweet and tangy sauce.
- Add Aromatics: Stir in minced garlic and grated ginger to develop flavor depth.
- Thicken the Sauce: Make a slurry by mixing cornstarch and water. Pour this into the saucepan and whisk to combine.
- Cook the Sauce: Bring to a simmer over medium heat, stirring constantly for 2-3 minutes until sauce thickens. Add red pepper flakes here if desired for heat.
- Taste and Adjust: Adjust sweetness, tang, or saltiness by adding more honey, rice vinegar, or soy sauce according to preference.
- Combine Chicken and Sauce: Toss the fried chicken in the thickened sesame sauce until each piece is fully coated and glazed.
- Heat Through: Cook for an additional 1-2 minutes, stirring occasionally until the chicken is warmed through and sauced perfectly.
- Garnish and Serve: Transfer to a serving dish, sprinkle with sesame seeds and chopped green onions for added texture and flavor.
- Serve Immediately: Serve hot over cooked white rice alongside steamed broccoli for a complete and satisfying meal.
Notes
- Patting the chicken dry before coating is key to achieving a crispy crust.
- Frying in batches prevents oil temperature from dropping and ensures crispiness.
- The cornstarch slurry is important for creating a glossy, thick sauce that clings well.
- Adjust the red pepper flakes based on your heat preference or omit for no spice.
- Serve immediately to maintain the crispiness of the chicken; leftovers may lose their crunch.
- You can substitute chicken breasts if preferred, but thighs remain juicier after frying.
