Description
This Crispy and Sticky Honey Sesame Chicken recipe features tender chicken thighs coated in a crunchy fried batter and tossed in a glossy, sweet, and savory honey sesame sauce. Perfectly balanced with garlic and ginger, this Asian-inspired dish is an irresistible takeout favorite made at home, ideal for serving with rice or steamed vegetables.
Ingredients
Scale
Chicken and Coating
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Honey Sesame Sauce
- â…“ cup honey
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon sesame seeds
- Sliced green onions for garnish
Instructions
- Prepare the Chicken: In a bowl, season the chicken pieces with salt and pepper. Set up your dredging station with one bowl containing the beaten eggs and another bowl combining the cornstarch and flour. Dip each piece of chicken first into the egg, then coat thoroughly in the flour and cornstarch mixture, pressing gently to help it adhere.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches, ensuring not to overcrowd the pan, until they are golden brown and crispy, roughly 4 to 5 minutes per batch. Remove the chicken with a slotted spoon and place on a paper towel–lined plate to drain excess oil.
- Make the Honey Sesame Sauce: In a separate saucepan, combine the honey, soy sauce, ketchup, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Heat over medium heat and bring to a gentle simmer, stirring frequently to combine the flavors evenly.
- Thicken the Sauce: Once the sauce is simmering and bubbling, stir in the cornstarch slurry and continue cooking for 1 to 2 minutes more until the sauce thickens and develops a glossy, sticky texture.
- Toss Chicken in Sauce: Add the fried chicken pieces to the saucepan and toss thoroughly to coat every piece with the rich honey sesame sauce evenly.
- Garnish and Serve: Sprinkle the coated chicken with sesame seeds and sliced green onions for garnish. Serve immediately while hot, best accompanied by steamed rice or vegetables.
Notes
- For an extra crispy texture, try double-frying the chicken by briefly frying it a second time after draining.
- This dish is best served fresh to maintain the chicken’s crispiness.
- You can substitute chicken breast for thighs if preferred, but thighs provide more juiciness.
- Use a thermometer to monitor oil temperature for optimal frying results.
- If a thicker sauce is desired, increase the cornstarch slurry slightly.
