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Crispy Sesame Chicken

sesame chicken lifted on a spoon from a modern white ceramic bowl on white marble, showing glossy amber sauce, crisp chicken pieces, sesame seeds, scallions, rice, and a disturbed serving area below.
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Crispy Sesame Chicken is a sweet, savory takeout style dinner made with golden fried chicken, honey soy sesame sauce, toasted sesame seeds, and green onions. The chicken gets a light cornstarch batter and a quick second fry, so it stays crisp when tossed in the glossy sauce. Serve it over white rice for a cozy 1hr 15 mins dinner that feels restaurant worthy at home.

Ingredients

Scale

Chicken

  • 1 ½ lbs. boneless skinless chicken breast, or thighs
  • Salt and pepper
  • Peanut oil, for frying, or vegetable or canola oil
  • Batter
  • ⅔ cup cornstarch
  • 2 tablespoons flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon baking soda
  • ⅓ cup club soda, or water
  • 2 tablespoons soy sauce
  • 1 egg white

Sauce

  • ⅓ cup chicken broth
  • ¼ cup honey
  • ¼ cup soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons light brown sugar
  • 2 tablespoons rice vinegar, or white vinegar
  • 1 teaspoon sriracha sauce, optional
  • 1 ½ teaspoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground ginger

Topping

  • 2 tablespoons toasted sesame seeds
  • Green onions, sliced

Instructions

  1. Mix the sauce: Combine the chicken broth, honey, soy sauce, ketchup, brown sugar, rice vinegar, sriracha if using, sesame oil, garlic, cornstarch, and ginger in a deep wide skillet or wok while the ingredients are cool. Stir until smooth and set aside.
  2. Prep the chicken: Cut the chicken into 1 inch cubes, pat completely dry, and season with salt and pepper. Heat 4 inches of oil in a large heavy pot to 365°F.
  3. Make the batter: In a large bowl, stir together the cornstarch, flour, garlic powder, onion powder, and baking soda. Add the club soda, soy sauce, and egg white, then stir until the batter looks like thin paint, adding a small splash more club soda or water if needed.
  4. Fry the chicken: Add the chicken to the batter and toss to coat. Fry in batches, leaving room around each piece, for about 2 to 3 mins per side until golden brown and crisp, then transfer to wire racks.
  5. Fry again: Let the chicken cool briefly, then raise the oil to about 375°F and fry the pieces again for about 30 seconds for extra crisp edges.
  6. Sauce and serve: Heat the sauce over medium high heat and bring it to a boil, stirring until thickened. Reduce to a simmer, add the chicken and sesame seeds, toss to coat, then serve over white rice with green onions.

Notes

  • Do not mix the batter until you are ready to fry, because the cornstarch keeps absorbing moisture and can turn thick and gummy.
  • For a shortcut, use cooked popcorn chicken, nuggets, or tenders and toss them with the prepared sesame sauce.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat on a baking sheet at 375°F for 10 to 15 mins, stirring halfway through.

Nutrition

Keywords: sesame chicken

Find it online: https://cozyhomeplate.com/crispy-sesame-chicken/