Description
A crispy, sweet-and-savory homemade version of sesame chicken that’s even better than takeout.
Ingredients
- 1¼ cup low‑sodium chicken broth
- 3 tbsp honey
- 3 tbsp brown sugar
- 2 tbsp rice wine vinegar
- ¼ cup low‑sodium soy sauce
- 1 tbsp sesame oil
- ½ tsp red chili paste
- ½ tsp garlic powder
- ¼ tsp ground ginger
- 1 tbsp cornstarch + 1 tbsp water (slurry)
- 1½ lb boneless skinless chicken breasts, cut into 1″ cubes
- 1 cup cornstarch (or tapioca flour) for coating
- 2 large eggs, lightly beaten
- 2 cups vegetable oil (for frying)
- 1 tbsp sesame seeds (raw or toasted)
- 1 green onion, thinly sliced (optional)
Instructions
- Preheat oven to 325 °F and lightly spray a 9×13‑inch glass pan.
- Whisk chicken broth, honey, brown sugar, rice vinegar, soy sauce, sesame oil, chili paste, garlic powder, and ginger; set aside.
- In a small bowl, mix the cornstarch slurry (cornstarch + water).
- Dip each chicken cube in beaten egg, then coat thoroughly in cornstarch.
- Heat vegetable oil in a large pan over medium-high heat. Fry coated chicken in batches until golden brown, about 1–2 minutes per batch; drain on paper towels.
- Arrange fried chicken pieces in the prepared baking pan.
- Whisk the slurry into the sauce mixture, then pour the sauce over the chicken evenly.
- Bake uncovered for 40–45 minutes, stirring every 15 minutes to coat all pieces.
- Once baked, sprinkle with sesame seeds and sliced green onion. Serve hot.
Notes
- Baking helps thicken the sauce and ensures tender chicken—if you’re short on time, you can skip baking and toss on the stovetop.
- Make the sauce ahead and freeze uncooked chicken in it for an easy meal prep (up to 6 months).
- Do not overcrowd the frying pan—work in batches for an even, crispy coating.
- Swap cornstarch with tapioca or potato starch to make it gluten-free.