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
Scale
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.
